Ingredients
Scale
- 1 package (14 oz) chocolate sandwich cookies
- 6 tablespoons unsalted butter, melted
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
- 1 package (3.9 oz) instant chocolate pudding mix
- 2 cups cold milk
- 1 cup mini chocolate chips
Instructions
- Crush the chocolate sandwich cookies into fine crumbs using a food processor. In a medium bowl, combine the crumbs with melted butter. Press the mixture firmly into the bottom of a 9×13 inch baking dish to form the crust.
- In a large bowl, whip the heavy cream until stiff peaks form. Set aside.
- In another bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in half of the whipped cream.
- Spread the cream cheese mixture evenly over the cookie crust.
- Layer the fresh raspberries over the cream cheese mixture, pressing them slightly into the layer.
- In a separate bowl, whisk together the instant chocolate pudding mix and cold milk. Allow the mixture to thicken for about 5 minutes.
- Spread the chocolate pudding over the raspberry layer.
- Gently fold the remaining whipped cream into the mini chocolate chips, then spread this final layer over the chocolate pudding.
- Refrigerate for at least 3 hours, or until set.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Raspberry Chocolate Lasagna, recipe, cooking, food
