Raspberry Chocolate Lasagna Delight (Print-Friendly Version)
Creamy chocolate and raspberry layers on a cookie crust for a refreshing, chilled treat.
# Ingredients You’ll Need:
→ Crust
01 -
1 package (14.3 oz) chocolate sandwich cookies, finely crushed
02 -
1/2 cup unsalted butter, melted
→ Cream Cheese Layer
03 -
8 oz cream cheese, softened
04 -
1/4 cup granulated sugar
05 -
2 tablespoons milk
06 -
8 oz whipped topping, thawed (Cool Whip), divided
→ Raspberry Layer
07 -
1 cup raspberry pie filling or raspberry preserves
→ Chocolate Pudding Layer
08 -
1 package (3.9 oz) instant chocolate pudding mix
09 -
1 1/2 cups cold milk
→ Garnish (optional)
10 -
1/2 cup mini chocolate chips
# How to Make It:
01 -
Combine crushed chocolate sandwich cookies with melted butter in a medium bowl until thoroughly moistened. Press firmly into the base of a 9x13-inch baking dish to form an even layer. Refrigerate while preparing the next layer.
02 -
In a separate bowl, beat softened cream cheese until smooth. Add granulated sugar and 2 tablespoons milk, blending until creamy. Gently fold in half of the thawed whipped topping until fully incorporated. Spread evenly over the chilled crust.
03 -
Spoon raspberry pie filling or preserves evenly over the cream cheese layer, ensuring a consistent spread to the edges.
04 -
Whisk chocolate pudding mix with 1 1/2 cups cold milk for 2 to 3 minutes, or until thickened. Evenly distribute pudding over the raspberry layer using a spatula.
05 -
Spread the remaining whipped topping over the pudding layer in an even layer. Sprinkle with mini chocolate chips if desired.
06 -
Cover and refrigerate for at least 4 hours, or overnight for optimal texture and flavor development. Slice and serve chilled.
# Extra Suggestions:
01 -
For clean slices, use a sharp knife cleaned between cuts. Let the dessert rest at room temperature for a few minutes before slicing to ease serving.