This Raspberry Chocolate Lasagna is a sweet treat with layers of creamy chocolate filling, tangy raspberries, and crunchy cookie crumbs. It’s like a dessert dream come true!
Honestly, this dessert looks fancy but is super easy to whip up. I love serving it at parties, and everyone always asks for the recipe. Who wouldn’t want seconds of this yummy layer cake?
Key Ingredients & Substitutions
Oreo Cookie Crumbs: These are perfect for a quick and easy crust. If you’re looking for a healthier option, try using crushed graham crackers or digestive biscuits. For gluten-free, use gluten-free chocolate cookies!
Cream Cheese: It gives a creamy texture to the dessert. If you want a lighter version, consider using Neufchâtel cheese. For dairy-free, you can use vegan cream cheese, available at many grocery stores.
Raspberries: Fresh raspberries really shine in this dish, but frozen works just as well! If you’re allergic, try using strawberries or blueberries instead for a different flavor.
Chocolate Pudding Mix: Instant pudding mix makes this recipe super easy. If you want to use homemade pudding, just substitute equal amounts of homemade vanilla or chocolate pudding!
Whipped Topping: Cool Whip is a classic choice, but you can also make your own whipped cream from heavy cream for a richer taste. If you’re looking for a non-dairy alternative, coconut whipped cream is a great substitute.
How Do You Make the Perfect Raspberry Layer?
The raspberry layer adds a refreshing taste to the dessert, but it needs some attention to achieve the right consistency. Here’s how to do it:
- In a saucepan, combine the raspberries, sugar, cornstarch, and water. The cornstarch helps thicken your layer, creating a nice spreadable mixture.
- Cook on medium heat while stirring constantly for about 3-5 minutes until it thickens. It should look shiny and sticky.
- Remove from heat and let it cool to room temperature before spreading it over the cream cheese layer. This ensures the layers don’t mix!
Taking care with this step ensures your dessert will have beautiful layers, enhancing both presentation and flavor!
Raspberry Chocolate Lasagna
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups Oreo cookie crumbs (about 20 cookies, crushed)
- 1/4 cup butter, melted
For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 8 oz frozen whipped topping, thawed (like Cool Whip)
For the Raspberry Layer:
- 2 cups fresh or frozen raspberries
- 1/2 cup granulated sugar
- 1 tbsp cornstarch
- 2 tbsp water
For the Chocolate Pudding Layer:
- 2 (3.9 oz) packages instant chocolate pudding mix
- 3 1/2 cups cold milk
For the Topping:
- 1 cup frozen whipped topping, thawed
- Fresh raspberries (for garnish)
- Chocolate shavings
- Powdered sugar, for dusting (optional)
- Chocolate syrup, for drizzling (optional)
How Much Time Will You Need?
This delightful dessert will take about 30 minutes of prep time and then about 4 hours to chill in the refrigerator. It’s a perfect make-ahead dessert to impress your guests!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 350°F (175°C). In a bowl, mix the Oreo cookie crumbs with melted butter until everything is nicely combined. Press this mixture firmly and evenly into the bottom of a 9×13 inch baking dish. Bake for 10 minutes, then remove from the oven and let it cool completely.
2. Make the Cream Cheese Layer:
In a medium bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract using a mixer until it’s smooth and creamy. Now, gently fold in the thawed whipped topping until everything is well blended. Spread this creamy mixture evenly over the cooled crust.
3. Prepare the Raspberry Layer:
In a small saucepan, combine the raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly until the mixture thickens and becomes glossy; this should take about 3-5 minutes. Once thickened, let the raspberry mixture cool to room temperature, then spread it evenly over the cream cheese layer.
4. Make the Chocolate Pudding Layer:
In a large bowl, whisk together the instant chocolate pudding mix and cold milk. Continue whisking for about 2 minutes, or until it thickens. Pour this chocolate pudding evenly over the raspberry layer, smoothing it out with a spatula.
5. Top the Dessert:
Spread the remaining cup of thawed whipped topping over the chocolate pudding layer, creating a beautiful and creamy finish to your lasagna.
6. Chill:
Cover the dessert and refrigerate it for at least 4 hours, or even overnight. This step is crucial for allowing all the layers to set perfectly together.
7. Before Serving:
When you’re ready to serve, take it out of the fridge. Garnish with fresh raspberries, chocolate shavings, and a light dusting of powdered sugar, if desired. A drizzle of chocolate syrup on the plate adds a lovely touch!
8. Serve:
Cut into squares and enjoy this rich, creamy, fruity layered delight! Each bite is a wonderful combination of flavors and textures!
This no-bake layered dessert combines the tartness of raspberries with creamy cheesecake and smooth chocolate pudding on a crunchy Oreo crust—delicious and impressive!
Can I Use Other Fruits Instead of Raspberries?
Absolutely! You can substitute raspberries with strawberries, blueberries, or even cherries. Just keep in mind that the sweetness and tartness will vary, so you may want to adjust the sugar amount.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s best to enjoy it fresh, but it will still be tasty for a couple of days after!
Can I Make This Dessert Gluten-Free?
Yes! To make it gluten-free, use gluten-free chocolate sandwich cookies for the crust instead of Oreos. Just make sure to check the packaging for any gluten-containing ingredients.
Is There a Dairy-Free Option for This Recipe?
Definitely! You can use dairy-free cream cheese and coconut whipped cream to replace the regular cream cheese and whipped topping. Check for dairy-free pudding mixes as well for the chocolate layer.