Raspberry Chocolate Lasagna
- 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
- 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.
- Assemble the layers by topping the raspberry layer with remaining Cool Whip and decorating as desired.
- Chill the dessert in the refrigerator for at least 4 hours before serving.