Description
A delightful layered dessert combining rich chocolate pudding and tangy raspberry cheesecake, all on a crunchy Oreo crust.
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
- 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.
Notes
- Use organic ingredients for better flavor.
- Make the dessert a day ahead for best results.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250-300
- Sugar: 15-20 grams
- Sodium: Varies
- Fat: 15-20 grams
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0 grams
- Carbohydrates: 30-35 grams
- Fiber: Varies
- Protein: 3-5 grams
- Cholesterol: Varies