Description
Creamy, crunchy, and bursting with chocolate-berry bliss, this double batch Raspberry Chocolate Lasagna layers tangy raspberry cheesecake, rich chocolate pudding, and a buttery Oreo crust into one no-bake, make-ahead masterpiece. It’s bold, beautiful, and perfect for any crowd.
Instructions
Crust:
40–50 Oreo cookies
12 tbsp butter, melted
Chocolate Layer:
2 packages chocolate pudding mix
2 cups milk
1 cup Cool Whip
Raspberry Cheesecake Layer:
16 oz cream cheese, softened
1 cup sugar
2 tsp vanilla extract
1 cup raspberries (fresh or thawed frozen)
4 tbsp milk
2 cups Cool Whip
Optional Twists:
Add a layer of chocolate ganache or shaved dark chocolate between layers
Fold crushed freeze-dried raspberries into the Cool Whip topping
Garnish with extra raspberries, mint leaves, or a dusting of cocoa powder
Notes
Crust: Crush Oreos into fine crumbs and mix with melted butter. Press into a 9×13” dish. Chill while preparing layers.
Chocolate layer: Whisk pudding mixes with milk until thickened. Fold in Cool Whip. Spread over crust and chill.
Raspberry layer: Beat cream cheese, sugar, and vanilla until smooth. Add milk and raspberries. Blend until well combined. Fold in Cool Whip and spread over chocolate layer.
Chill for at least 4 hours or overnight for best set. Top with berries, chocolate curls, or whipped cream before serving.
- Prep Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: ~310
- Sugar: 22g
- Fat: 20g
- Carbohydrates: 28g
- Protein: 4g