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Raspberry Chocolate Lasagna Dessert

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This decadent layered dessert combines a crunchy chocolate cookie crust, creamy raspberry-infused filling, rich chocolate pudding, and fluffy whipped topping. It’s an easy, crowd-pleasing treat perfect for parties, potlucks, or family gatherings.

Ingredients

Scale
  • 36 chocolate sandwich cookies (like Oreo, regular or gluten-free)
  • 6 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh raspberries (or thawed frozen raspberries, patted dry)
  • 2 packages (3.9 ounces each) instant chocolate pudding mix
  • 3 cups cold milk (dairy or unsweetened almond milk)
  • 2 cups whipped topping (like Cool Whip or homemade whipped cream)
  • Extra raspberries for garnish
  • Chocolate shavings or mini chips (optional, for garnish)

Instructions

  1. Crush chocolate sandwich cookies in a food processor or zip-top bag with a rolling pin until fine crumbs form.
  2. Mix cookie crumbs with melted butter until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom of a 9×13-inch baking dish. Chill the crust in the freezer for 10 minutes.
  4. In a large bowl, beat softened cream cheese until fluffy and smooth.
  5. Add powdered sugar and mix until well combined.
  6. Pour in heavy whipping cream and vanilla extract. Beat until soft peaks form (about 2-3 minutes).
  7. Gently fold in fresh raspberries, leaving most whole for texture.
  8. Spread the raspberry cream mixture evenly over the chilled cookie crust.
  9. In a medium bowl, whisk together instant chocolate pudding mix and cold milk for 2 minutes until thickened.
  10. Spread the pudding evenly over the raspberry cream layer.
  11. Spread whipped topping over the pudding layer, smoothing the top.
  12. Garnish with extra raspberries and chocolate shavings or mini chips.
  13. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
  14. Slice with a sharp knife, wiping between cuts for clean layers. Serve cold.

Notes

For gluten-free, use gluten-free chocolate sandwich cookies and check pudding mix. Pat berries dry if using frozen to avoid watery layers. Chill overnight for best flavor and clean slices. You can bake the crust for 8 minutes at 350°F for a firmer base. Add orange zest or almond extract for flavor twists. Store leftovers covered in the fridge up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: raspberry chocolate lasagna, layered dessert, party dessert, chocolate pudding, easy dessert, no bake, potluck, berry dessert, creamy dessert, summer dessert

Find it online: https://blixfood.com/raspberry-chocolate-lasagna-dessert-recipe-easy-layered-treat-for-parties/