Description
A delightful no-bake layered dessert with a crunchy Oreo crust, rich chocolate pudding, and a tangy raspberry cheesecake layer topped with fluffy whipped topping.
Ingredients
- Oreo cookies: 20-25 cookies
- Butter: 6 tablespoons, melted
- Chocolate pudding mix: 1 package
- Milk: 1 cup for the pudding and 2 tablespoons for the raspberry layer
- Cool Whip: 1/2 cup for the chocolate layer and 1 cup for the raspberry layer
- Cream cheese: 8 ounces, softened
- Sugar: 1/2 cup
- Vanilla extract: 1 teaspoon
- Raspberries: 1/2 cup, fresh or frozen
Instructions
1. Crush the Oreo cookies and mix them with the melted butter. Press the mixture into an 8×8-inch dish and freeze for 10 minutes to set the crust.
2. Prepare the chocolate pudding using half the recommended milk amount, then fold in 1/2 cup Cool Whip. Spread the mixture over the chilled crust and freeze for 10 to 15 minutes.
3. In a bowl, mix the softened cream cheese, sugar, 2 tablespoons milk, and vanilla extract until smooth.
4. Fold in the raspberries and 1 cup Cool Whip, then spread the raspberry mixture over the chocolate layer.
5. Top with additional Cool Whip and decorate as desired.
6. Refrigerate for at least 4 hours before slicing and serving.
Notes
Use organic ingredients for the best flavor if available.
This dessert can be made a day ahead and tastes even better after chilling overnight.
Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250-300
- Sugar: 15-20 grams
- Fat: 15-20 grams
- Trans Fat: 0 grams
- Carbohydrates: 30-35 grams
- Protein: 3-5 grams