Let Me Tell You About Raspberry Chocolate Lasagna Dessert
Alright, so the first time I made this Raspberry Chocolate Lasagna Dessert, I was mostly just trying to impress my book club. You know, those friends who say they aren’t judging but then show up with perfect croissants? Anyway, my dog ended up snagging half the base layer off the counter, so it was an adventure (and yes, I may have eaten a spoonful straight from the pan afterward—not proud, but hey). But honestly, this dessert has become my go-to when I want something that looks impressive but is secretly foolproof! It’s like a trifle and an icebox cake fell in love, got a little wild, and brought raspberries to the party.
Why You'll Love This (Or At Least Why I Do)
I make this when my kids demand “something special but not too weird, please, Mum.” My family goes crazy for it because, well, it’s chocolatey, creamy, and zingy from the raspberries (and they don’t even know it’s crazy easy—shhh). Plus, honestly, I get bored of regular no-bake cheesecakes, and this hits all the right notes for when you want both chocolate and fruit, but also want to avoid extra washing up. I used to dread making layered desserts, but this one is more forgiving than my patience for tech support hotlines. That’s saying something.
Gather Up These Ingredients (With Lazy Substitutions)
- 1 pack (about 300g or 10-11 oz) chocolate sandwich cookies (I usually grab Oreos, but any store brand, or even digestive biscuits with a spoonful of cocoa works)
- 6 tablespoons butter, melted (salted is actually nice! Or swap for coconut oil if you ran out—I have in a pinch and it’s fine)
- 1 cup semi-sweet chocolate chips (sometimes I use dark, sometimes milk, once I accidentally mixed both and no one noticed)
- 1 (225g or 8 oz) brick cream cheese, softened (I’ve tried low-fat… I wouldn’t do it again, but you do you)
- 1 cup powdered sugar (I sometimes cheat and use a mix of regular sugar and add a bit more vanilla)
- 1 teaspoon vanilla extract (my grandmother always used the fake stuff, and honestly, it tastes just as good)
- 2 cups whipped topping (like Cool Whip, but real whipped cream is great too—it just deflates faster)
- 1 package instant chocolate pudding (3.9 oz or 110g; brownie flavor works too for more chocolate punch)
- 1 ½ cups cold milk (whole, skim, almond—really, whatever’s lurking in your fridge)
- 2 cups fresh raspberries (frozen work in winter, just thaw and pat them dry—otherwise it’s a puddle, trust me)
- 1 handful dark chocolate shavings or curls (optional, but it jazzes things up)
How To Make It—And Survive
- Make the crumb base: Throw your cookies in a food processor (or whack them in a plastic bag with a rolling pin, which doubles as stress relief) until finely crushed. Mix with melted butter until it’s like damp sand. Press into the bottom of a 9x13 inch dish—sometimes I use a smaller pan if I want thicker layers. Don’t worry if it’s a bit patchy, it’ll sort itself out later.
- Chocolate layer: Melt chocolate chips in the microwave (30 seconds at a time; don’t burn it like I did that one time) and spread over the base. Pop it in the fridge for 10 mins. Good moment for a tea break, or—if you’re like me—taste-test the chocolate with a finger swipe.
- Cream cheese layer: Beat cream cheese with powdered sugar and vanilla until fluffy (sometimes I skip sifting the sugar if I’m feeling lazy, just beat it a bit longer). Fold in a cup of whipped topping. Spread over your (hopefully set) chocolate layer. It’s fine if a bit mixes in!
- Pudding layer: Whisk instant pudding with cold milk. Let sit for 2 minutes, then spread gently over the cream cheese mixture. This is the "looks weird but turns out fine" stage.
- Top it off: Dollop on the rest of the whipped topping, making swirly peaks. Scatter raspberries over, and finish with chocolate shavings if you’re feeling fancy. Sometimes I get artsy and arrange raspberries in neat rows, sometimes I just chuck ‘em on—nobody cares.
- Chill: Stick the whole thing in the fridge for at least 4 hours (overnight is even better, but who has that kind of patience?).
Messy Notes from My Kitchen
- If you only have a 9x9 pan, just reduce the layers a smidgen—it’s more towering but totally fine.
- One time I tried to freeze the whole thing to speed up chilling, but it set too hard and kinda lost the nice creamy vibe. Lesson learned.
- I usually end up with cookie crumbs everywhere; just embrace the mess—it’s basically confetti.
Tinkering With Variations (Some Winners, Some Not So Much)
I’ve tinkered a lot. Swapping in strawberries is fun, and extra tart with a dollop of lemon zest sprinkled in the cream layer (kids didn’t love that, but I did). I thought about trying white chocolate pudding once. Actually, that didn’t work—I found it too sweet, but my neighbor’s 6 year old loved it for breakfast (oops). Hey, even layering some sliced bananas under the pudding layer is pretty good, but it goes mushy by day two.
Gear You *Technically* Need—but Don’t Panic
- 9x13 inch pan (or whatever’s close enough)
- Electric mixer (but a sturdy spoon and some elbow grease works—trust me, done it many times)
- Microwave (or stovetop, just use low and stir, or you’ll regret the clean-up)
- Rubber spatula—unless you like licking bowls, which, to be fair...
How to Store (Or, Does Anyone Actually Get Leftovers?)
Technically, you pop it in the fridge (cover with cling film, or I just toss a plate on top when I can’t be bothered). It’ll stay good for 2, maybe 3 days max—the base can go a bit soggy after that. Though honestly, in my house it never survives past breakfast the next day! I read somewhere you can freeze individual slices, but that seems a bit precious for this.
When I Serve It (And You Should Too)
If it’s up to me, I cut generous slabs, pile on extra fresh berries, and swirl a drizzle of warm raspberry jam over the top (micro 10 seconds with a splash of water, done). My kids have, somewhat questionably, dolloped whipped cream AND ice cream over theirs. It’s really best chilled, but I don’t turn my nose up at the corner that’s still half-warm because I got impatient.
But Here’s What I Learned (Usually the Hard Way)
- Don’t skip chilling, even if you’re dying for dessert. I once tried to serve it after an hour; it fell apart. Still tasty, just…a bit of a shambles.
- If you use frozen raspberries, dry them really well or you’ll get pink rivers through the topping. Or just lean into the Jackson Pollock look.
- Taste your cream cheese layer. I once bought the “extra tangy” variety; let’s just say, it was a flavor adventure (maybe not the best one).
FAQ (Because I’ve Actually Been Asked These…)
- Can I make this ahead? Yep; a day ahead is even better, unless you want the base super crisp.
- Does it work with gluten-free cookies? For sure! Actually, my cousin swears by Glutino ones, so there’s that. You might need a tiny bit more butter to help it hold.
- How about swapping raspberries for other fruit? Blackberries are ace; blueberries get a bit soupy. I probably wouldn’t try mango unless you’re a real thrill-seeker. (Actually, send me photos if you do!)
- Do I have to use instant pudding? No, but it saves time and honestly I can’t tell the difference. Cook-and-serve just takes longer and sometimes makes the layer too thick, but go for it if that’s your jam.
- Where do you get those fancy chocolate curls? Ahh, mostly from this Serious Eats article. They sound fiddly but really, just run a veggie peeler over a chocolate bar—it’ll work.
- Can I double this for a crowd? Sure, just use two pans (or one giant lasagna tray if your cupboard is as random as mine).
- Anything I should absolutely not try? Gummy bears. Niece’s idea. Never again.
So, if you want an easy, luscious Raspberry Chocolate Lasagna Dessert that’s big on flavor but low effort, this is your ticket. And if you want to geek out on layering, Sally’s Baking Addiction has a great layering guide—but I say, embrace the chaos. Happy kitchen adventures, pal!
Ingredients
- 32 chocolate sandwich cookies (crushed)
- 6 tablespoons unsalted butter (melted)
- 8 ounces cream cheese (softened)
- 1 cup powdered sugar
- 2 cups whipped topping (divided)
- 1 package (3.9 oz) instant chocolate pudding mix
- 2 cups cold milk
- 1 ½ cups fresh raspberries (plus more for garnish)
- ½ cup mini chocolate chips (for topping)
Instructions
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1In a medium bowl, combine crushed chocolate sandwich cookies and melted butter. Press mixture evenly into the bottom of a 9x13-inch dish to form the crust. Refrigerate while preparing next layer.
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2In a separate bowl, beat cream cheese and powdered sugar until smooth. Fold in 1 cup whipped topping. Spread this mixture gently over the chilled cookie crust.
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3Sprinkle fresh raspberries evenly over the cream cheese layer.
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4Whisk together instant chocolate pudding mix and cold milk for 2 minutes until thickened. Spread pudding over the raspberry layer.
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5Spread remaining whipped topping over the pudding layer. Garnish with mini chocolate chips and extra raspberries.
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6Refrigerate for at least 2 hours before serving for best results.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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