Raspberry Chocolate Lasagna Recipe

Introduction

This Raspberry Chocolate Lasagna is a delightful no-bake dessert combining rich chocolate, creamy layers, and fresh raspberries. It’s perfect for gatherings or whenever you want a sweet treat that’s both indulgent and refreshing.

Ingredients

• 20-25 Oreo cookies
• 6 tablespoons butter, melted
• 1 package chocolate pudding mix
• 1 cup milk (for the pudding)
• 2 tablespoons milk (for the raspberry layer)
• 1/2 cup Cool Whip (for the chocolate layer)
• 1 cup Cool Whip (for the raspberry layer)
• 8 ounces cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup raspberries, fresh or frozen

Instructions

1. Step 1: Crush the Oreo cookies finely and mix them with the melted butter. Press this mixture firmly into the bottom of an 8×8-inch Pyrex dish. Place the crust in the freezer for 10 minutes to set.
2. Step 2: Prepare the chocolate pudding mix using 1/2 cup of the milk instead of the full amount. Fold in 1/2 cup of Cool Whip gently, then spread this chocolate pudding layer evenly over the chilled crust. Freeze for another 10 to 15 minutes.
3. Step 3: In a bowl, beat together the softened cream cheese, sugar, 2 tablespoons of milk, and vanilla extract until smooth. Carefully fold in the raspberries and 1 cup of Cool Whip. Spread this raspberry mixture over the chocolate pudding layer.
4. Step 4: Top the raspberry layer with the remaining Cool Whip, spreading it evenly. Decorate the top as desired with extra raspberries or chocolate shavings.
5. Step 5: Refrigerate the assembled dessert for at least 4 hours, allowing the layers to firm up and the flavors to meld before serving.

Tips & Variations

• For a different flavor twist, substitute raspberries with strawberries or blackberries.
• Use homemade whipped cream instead of Cool Whip for a fresher taste.
• To make it easier to cut, freeze the lasagna for an additional hour before slicing.

Storage

Store the raspberry chocolate lasagna covered in the refrigerator for up to 3 days. It can be frozen for up to one month; thaw in the fridge before serving. Reheat is not recommended, as the dessert is best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cookies instead of Oreos for the crust?

Yes, chocolate wafer cookies or graham crackers can be substituted for Oreos, but the flavor and texture will slightly differ.

Do I have to freeze between layers?

Freezing between layers helps set each layer properly and keeps the dessert stable when assembling, but if short on time, chilling in the fridge for longer periods can work as well.

Raspberry Chocolate Lasagna Recipe

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4.9 from 713 reviews

Raspberry Chocolate Lasagna is a decadent no-bake dessert featuring a crunchy Oreo cookie crust, a creamy chocolate pudding layer, and a luscious raspberry cream topping. This layered treat is perfect for gatherings and can be prepared ahead of time, combining rich chocolate and fresh raspberries for a delightful blend of flavors and textures.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 20–25 Oreo cookies, crushed
• 6 tablespoons butter, melted

Chocolate Pudding Layer

• 1 package chocolate pudding mix
• 1/2 cup milk (half of the 1 cup)
• 1/2 cup Cool Whip

Raspberry Layer

• 8 ounces cream cheese, softened
• 1/2 cup sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1/2 cup raspberries (fresh or frozen)
• 1 cup Cool Whip
• Remaining Cool Whip for topping

Instructions

1. Prepare the Base Layer: Crush the Oreo cookies finely and combine with melted butter until the mixture resembles wet sand. Press firmly into the bottom of an 8×8 Pyrex dish to form an even crust. Place in the freezer for 10 minutes to set.
2. Make the Chocolate Pudding Layer: Prepare the chocolate pudding mix using half the recommended amount of milk (1/2 cup). After pudding thickens, gently fold in 1/2 cup of Cool Whip to create a creamy texture. Spread this mixture evenly over the chilled Oreo crust. Return to the freezer for 10-15 minutes to set the layer.
3. Create the Raspberry Layer: In a mixing bowl, beat together softened cream cheese, sugar, 2 tablespoons of milk, and vanilla extract until smooth and creamy. Gently fold in the raspberries and 1 cup of Cool Whip, taking care not to break up the berries too much. Spread this mixture evenly over the chocolate pudding layer.
4. Assemble and Top: Spread the remaining Cool Whip over the raspberry layer to cover the dessert fully. Decorate the top as desired with additional raspberries or chocolate shavings if preferred.
5. Chill and Serve: Refrigerate the assembled lasagna for at least 4 hours, allowing the layers to set and flavors to meld before slicing and serving.

Notes

• For best results, chill the dessert overnight to allow layers to fully set and flavors to blend.
• Use fresh raspberries if possible for a brighter flavor, but frozen raspberries work well too; just thaw before mixing.
• Press the Oreo crust firmly to ensure a solid base that holds the layers well.
• You can decorate the top with chocolate shavings or additional Oreo crumbs for extra visual appeal.
• This dessert is best served chilled and should be kept refrigerated until ready to serve.

Keywords: Raspberry Chocolate Lasagna, no bake dessert, layered dessert, Oreo crust, chocolate pudding, raspberry cream