Table of Contents
Introduction
This Raspberry Chocolate Lasagna brings together crisp Oreo crust, a silky chocolate layer, and a cloud of raspberry cream for a dessert that looks as good as it tastes. It comes together quickly with simple pantry items and feels celebratory whether you serve it at a casual dinner or a special gathering. If you love the contrast of bright fruit and rich chocolate, this is a must-try for the season. For another raspberry chocolate twist, check out chocolate raspberry crinkle cookies for more baking inspiration.

Why This Recipe Is a Great Choice
This dessert is ideal when you want an impressive treat without oven time. The Oreo base gives a crunchy, chocolatey anchor while the pudding layer adds instant richness and the raspberry cream brings a fresh pop of color. It is perfectly portioned in an 8×8 dish so it feels homemade and manageable. The layers are forgiving which makes it a great recipe for cooks of any level. It also transports well for picnics or potlucks because the structure holds after chilling. If you enjoy pairing bold flavors, try it alongside a slice of chocolate espresso banana bread for a dramatic dessert spread.
Flavor and Texture
The cookie crust provides a toasty, slightly salty contrast to the sweet chocolate pudding. The chocolate layer is smooth and mousse like once Cool Whip is folded in, giving lift and creaminess. The raspberry layer offers a creamy-tart balance with streaks of bright berry that cut through the richness. When served cold, the textures stay distinct so each forkful is a mix of crunch, cream, and juicy fruit. Visually the contrasting layers make for beautiful slices that photograph wonderfully for social sharing.
Ingredients
– Oreo cookies: 20-25 cookies
– Butter: 6 tablespoons, melted
– Chocolate pudding mix: 1 package
– Milk: 1 cup for the pudding and 2 tablespoons for the raspberry layer
– Cool Whip: 1/2 cup for the chocolate layer and 1 cup for the raspberry layer
– Cream cheese: 8 ounces, softened
– Sugar: 1/2 cup
– Vanilla extract: 1 teaspoon
– Raspberries: 1/2 cup, fresh or frozen
Step by Step Instructions
1. Crush Oreo cookies in a food processor or a sealed bag with a rolling pin until fine.
2. Mix crushed cookies with melted butter until evenly moistened.
3. Press the cookie mixture firmly into an 8×8 Pyrex dish and freeze for 10 minutes to set.
4. Prepare the chocolate pudding mix using 1/2 of the recommended milk amount so it sets firmer.
5. Fold 1/2 cup of Cool Whip into the prepared pudding until smooth and airy.
6. Spread the chocolate pudding layer evenly over the chilled crust and return to the freezer for 10 to 15 minutes.
7. Beat cream cheese with sugar, 2 tablespoons milk, and vanilla until smooth and creamy.
8. Gently fold in raspberries and 1 cup of Cool Whip to create the raspberry layer.
9. Spread the raspberry cream over the chocolate layer in an even layer.
10. Top with the remaining Cool Whip and add any decorative raspberries or chocolate shavings as desired.
11. Chill the dessert in the refrigerator for at least 4 hours before serving to let layers firm.
Tips for Best Results
Use room temperature cream cheese so the raspberry layer is silky without lumps. If raspberries are frozen, thaw and drain them lightly to avoid adding excess moisture. Press the crust firmly and chill it well so the bottom stays crisp against the creamy layers. For extra shine, reserve a few whole raspberries or a dusting of cocoa powder to garnish just before serving. If you want bolder chocolate flavor, stir in a tablespoon of cocoa powder into the pudding before folding in Cool Whip.
Storage and Make Ahead
This lasagna stores well in the refrigerator covered for up to three days without losing texture. For best results chill uncovered for 10 minutes before serving to slightly temper the cream. It can be assembled a day ahead and finished with the final Cool Whip and garnishes just before serving. Avoid freezing after assembly as the raspberries may change texture when fully frozen.
Final Thought
Raspberry Chocolate Lasagna feels luxurious while staying refreshingly simple to make. Its layered contrast of textures and flavors impresses every time and photographs beautifully for sharing. Keep it on hand for gatherings or when you want an effortless dessert that looks homemade and thoughtful.
Conclusion
For an alternate take or more inspiration on this layered dessert idea, see the Raspberry Chocolate Dessert Lasagna Recipe for a similar indulgent approach and serving suggestions.
FAQ
Can this be made in under 30 minutes?
Yes, the recipe is designed to be quick and efficient.
Does it work for meal prep?
Most versions store well for one to three days.
Can I customize the ingredients?
Yes, simple swaps can be made for convenience or dietary needs.
Raspberry Chocolate Lasagna
A cozy, no-bake dessert combining a crunchy Oreo crust, silky chocolate layer, and fresh raspberry cream.
- Total Time: 240 minutes
- Yield: 8 servings 1x
Ingredients
- 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 Oreo cookies in a food processor or a sealed bag with a rolling pin until fine.
- Mix crushed cookies with melted butter until evenly moistened.
- Press the cookie mixture firmly into an 8×8 Pyrex dish and freeze for 10 minutes to set.
- Prepare the chocolate pudding mix using 1/2 of the recommended milk amount so it sets firmer.
- Fold 1/2 cup of Cool Whip into the prepared pudding until smooth and airy.
- Spread the chocolate pudding layer evenly over the chilled crust and return to the freezer for 10 to 15 minutes.
- Beat cream cheese with sugar, 2 tablespoons milk, and vanilla until smooth and creamy.
- Gently fold in raspberries and 1 cup of Cool Whip to create the raspberry layer.
- Spread the raspberry cream over the chocolate layer in an even layer.
- Top with the remaining Cool Whip and add any decorative raspberries or chocolate shavings as desired.
- Chill the dessert in the refrigerator for at least 4 hours before serving to let layers firm.
Notes
Use room temperature cream cheese for a smooth raspberry layer. Chill the dessert uncovered for 10 minutes before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg






