Description
A rich and refreshing layered dessert featuring a crunchy Oreo crust, creamy chocolate pudding, and a tangy raspberry cheesecake layer topped with fluffy whipped topping.
Ingredients
- 20–25 Oreo cookies, crushed
- 6 tablespoons butter, melted
- 1 package chocolate pudding mix
- 1 cup milk (for pudding)
- 2 tablespoons milk (for raspberry layer)
- 1/2 cup Cool Whip (for chocolate layer)
- 1 cup Cool Whip (for raspberry layer)
- 8 ounces cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup raspberries, fresh or frozen
Instructions
1. Crush the Oreo cookies into fine crumbs and mix with melted butter. Press the mixture firmly into the bottom of an 8×8 dish to form the crust, then freeze for about 10 minutes to set.
2. Prepare the chocolate pudding using only 1 cup of milk (half the usual amount). Fold in 1/2 cup Cool Whip, then spread the mixture evenly over the chilled crust. Freeze for 10–15 minutes to firm up.
3. In a mixing bowl, beat together cream cheese, sugar, 2 tablespoons milk, and vanilla extract until smooth and creamy.
4. Gently fold in the raspberries and 1 cup Cool Whip until evenly combined.
5. Spread the raspberry mixture evenly over the chocolate layer.
6. Top with additional Cool Whip if desired and decorate with extra raspberries or chocolate crumbs.
7. Refrigerate for at least 4 hours before slicing and serving.
Notes
Using high-quality or organic ingredients can enhance the flavor.
This dessert can be prepared a day ahead, which helps the layers set nicely.
Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 18 g
- Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Protein: 4 g