Ingredients
Scale
- 20–25 Oreo cookies
- 6 tablespoons butter, melted
- 1 package chocolate pudding mix
- 1 cup milk (for pudding)
- 2 tablespoons milk (for raspberry layer)
- 1/2 cup Cool Whip (for chocolate layer)
- 1 cup Cool Whip (for raspberry layer)
- 8 ounces cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup raspberries, fresh or frozen
Instructions
- Crush the Oreo cookies and mix them with melted butter. Press the mixture into the bottom of a 9×13 inch dish to form the crust.
- Prepare the chocolate pudding according to the package instructions, using 1 cup of milk. Spread the pudding over the crust.
- In a separate bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth.
- Fold in 1 cup of Cool Whip and the raspberries into the cream cheese mixture.
- Spread the raspberry mixture over the chocolate layer.
- Top with the remaining Cool Whip.
- Refrigerate for at least 4 hours before serving to allow the layers to set.
Notes
Best served chilled. Can be garnished with extra raspberries or chocolate sauce.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Keywords: no-bake dessert, chocolate lasagna, raspberry dessert