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
- Crush Oreo cookies to fine crumbs using a food processor or bag and rolling pin.
- Mix the cookie crumbs with melted butter until evenly moistened.
- Press the crumb mixture firmly into an 8×8 Pyrex dish to form an even crust and freeze for 10 minutes.
- Prepare the chocolate pudding with half the recommended milk to make it thicker, then fold in 1/2 cup Cool Whip and spread over the chilled crust; freeze 10 to 15 minutes.
- Beat room temperature cream cheese with sugar, add 2 tablespoons milk and vanilla, then fold in raspberries and 1 cup Cool Whip; spread gently over the chocolate layer.
- Top the raspberry layer with any remaining Cool Whip and decorate with extra raspberries if desired.
- Chill the assembled dessert in the refrigerator for at least 240 minutes before serving to allow clean slices.
Notes
Use pre-crushed cookie crumbs to save prep time and keep bowls to a minimum. Chill the dish in the freezer between layers to speed set times. For optimal freshness, add raspberries and final topping on the day of serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 21g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg