Description
A vibrant layered no-bake dessert with Oreo base, chocolate pudding, raspberry cream cheese filling, and Cool Whip. Perfect for impressing guests with a balance of textures and flavors, this sweet lasagna is ideal for gatherings, desserts, or homemade gifts.
Ingredients
2 cups crushed Oreo cookies
1/2 cup melted unsalted butter
1 cup cocoa powder
3/4 cup granulated sugar
4 cups whole milk
2 cups chocolate chips
2/3 cup Cool Whip (thawed)
4 ounces cream cheese, softened
1/2 cup sugar
1 cup raspberry compote, thawed if frozen
1 tablespoon lemon juice
Instructions
Preheat oven to 200°F (95°C) for optional pre-baking (skip if chilling directly). Crush 2 cups of Oreo cookies and mix with 1/2 cup melted butter.
Press the mixture into the base of a 9×9-inch pan and spread evenly. Chill for 30 minutes.
In a bowl, combine cocoa powder, 3/4 cup sugar, 4 cups milk until smooth. Add chocolate chips and 2/3 cup Cool Whip, mixing until fully incorporated.
Spread the chocolate layer over the set crust. Chill for another 30 minutes.
Beat softened cream cheese for 1 minute. Add 1/2 cup sugar, lemon juice, and raspberry compote. Mix until smooth and slightly glossy.
Spread the raspberry cream cheese layer over the chocolate base.
Top with a final swirl of Cool Whip and press gently with a fork for texture. Chill for at least 4 hours before slicing.
Notes
Chill time excludes active prep (150 total minutes of passive setting). Use a food processor for even Oreo crumbs.
Replace Oreo cookies with gluten-free alternatives if needed.
Opt for dairy-free versions of Cool Whip and cream cheese for vegan options.
Layer colors intensify with chilling, ensuring even spreading for visual appeal.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 62g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 68g
- Fiber: 3.5g
- Protein: 7g
- Cholesterol: 60mg