Description
A no-bake layered dessert combining chocolate graham cracker crust, creamy chocolate pudding, whipped cream, and raspberry compote. Offers a balance of sweet, tart, and crunchy textures—perfect for gatherings or weeknight treats.
Ingredients
1 package chocolate graham crackers
2 cups fresh raspberries (or thawed frozen)
1 cup chocolate pudding mix
2 cups whole milk (or non-dairy milk)
1 cup chilled whipped cream
1/2 cup powdered sugar
1 tsp pure vanilla extract
Instructions
Crush chocolate graham crackers into coarse crumbs using a food processor or rolling pin.
Press the crumbs into the bottom of a 9×13-inch glass dish for a crust.
In a bowl, gently crush 1 cup raspberries with a fork or potato masher to create a compote (reserve ½ cup whole berries for garnish if desired).
Make the chocolate pudding by mixing pudding mix with 2 cups cold milk according to package instructions; refrigerate for 5 minutes.
Beat whipped cream with powdered sugar and vanilla extract until stiff peaks form.
Layer one-third of the pudding in the dish, top with half the Whipped Cream, followed by the raspberry compote.
Repeat layers, then finish with a final layer of pudding and a thin topping of whipped cream.
Chill for at least 4 hours before slicing into squares.
Notes
Use non-dairy milk and vegan whipped cream for a vegan version.
Chill for 4–6 hours for best texture.
Add reserved whole raspberries on top for visual appeal if desired.
Store leftovers refrigerated for up to 48 hours.
Nutrition
- Serving Size: 1 piece (1/8 of lasagna)
- Calories: 200
- Sugar: 18g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg