Ingredients
Scale
- 20–25 Oreo cookies
- 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
- Prepare the base layer by crushing Oreo cookies and mixing with melted butter, then press into an 8×8 Pyrex dish and freeze for 10 minutes.
- Make the chocolate pudding layer by preparing the pudding with half the recommended milk, folding in Cool Whip, and spreading over the crust. Freeze for 10–15 minutes.
- Create the raspberry layer by mixing cream cheese, sugar, milk, and vanilla, then folding in raspberries and Cool Whip, and spreading over the chocolate layer.
- Top the raspberry layer with remaining Cool Whip and decorate as desired.
- Chill the dessert in the refrigerator for at least 4 hours before serving.
Notes
Use very cold Cool Whip for the cleanest folds and press the crust firmly to avoid crumbling. Allow layers to set before adding the next to keep clean edges.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg