Description
This no-bake wonder stacks silky chocolate pudding with a creamy raspberry cheesecake filling, all resting on a buttery Oreo crust. It’s fruity, chocolatey, and completely irresistible.
Ingredients
Scale
- 20–25 Oreo cookies
- 6 tablespoons melted butter
- 1 box chocolate pudding mix
- 1 cup milk (plus 2 tablespoons for the raspberry mixture)
- ½ cup Cool Whip (for the pudding layer)
- 1 cup Cool Whip (for the raspberry layer)
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup raspberries (fresh or frozen, thawed if using frozen)
Instructions
- Build the crust.
- Crush the Oreos into fine crumbs, stir in the melted butter, and press the mixture firmly into the bottom of an 8×8-inch pan. Pop it in the freezer for 10 minutes to firm up.
- Whip up the chocolate layer.
- Prepare the pudding using only half the milk listed on the package so it sets thicker. Fold in ½ cup of Cool Whip until smooth and spread evenly over the chilled crust. Freeze again for 10–15 minutes to set.
- Make the raspberry cheesecake layer.
- Beat cream cheese, sugar, 2 tablespoons of milk, and vanilla until creamy. Gently fold in raspberries and 1 cup of Cool Whip. Spread this luscious layer over the chocolate pudding.
- Finish with a fluffy topping.
- Smooth a final layer of Cool Whip over the raspberry cheesecake mixture. Garnish with extra raspberries, chocolate curls, or whatever your dessert-loving heart desires.
- Chill and serve.
- Refrigerate the dish for at least 4 hours (overnight is even better) before slicing into squares.
Notes
- For the brightest flavor, use fresh raspberries when they’re in season.
- Preparing this dessert a day in advance gives the layers time to settle and blend beautifully.
- Store leftovers in the fridge for up to 3 days, covered tightly.
Nutrition
- Serving Size: 1 slice
- Calories: 250-300 kcal
- Sugar: 15-20 grams
- Fat: 15-20 grams
- Carbohydrates: 30-35 grams
- Protein: 3-5 grams