Description
A no-bake dessert featuring layers of cream cheese, fresh raspberries, and chocolate pudding inside a crunchy chocolate cookie shell.
Ingredients
Scale
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups whipped topping
- 2 cups fresh raspberries
- 1 cup chocolate pudding mix
- 2 3/4 cups milk
- 1 cup chocolate chips
Instructions
- Prepare the cookie crust: In a mixing bowl, combine chocolate cookie crumbs with melted butter until moistened. Press the mixture firmly into the bottom of a 9×13 inch pan to create a solid base.
- Cream the cream cheese layer: In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping for a fluffy texture. Spread this luscious mixture evenly over the prepared cookie crust.
- Add the raspberries: Layer the fresh raspberries on top of the cream cheese layer, ensuring they’re evenly distributed for a burst of flavor in every bite.
- Prepare chocolate pudding: In another bowl, combine the chocolate pudding mix with 2 3/4 cups of milk. Whisk until thickened according to package instructions. Pour this rich pudding over the raspberries, making sure to cover them completely.
- Final touch: Sprinkle chocolate chips generously on top, adding a delightful crunch to finish off your lasagna.
- Chill: Refrigerate the dessert for at least 240 minutes or, even better, overnight to set up perfectly.
Notes
Make this dessert a day in advance for enhanced flavor. You can substitute other berries or add crushed nuts for a different taste.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg