Ingredients
Scale
- 20–25 Oreo cookies
- 6 tablespoons melted butter
- 1 package chocolate pudding mix
- 1 cup milk (for pudding)
- 1/2 cup Cool Whip (for chocolate layer)
- 8 ounces softened cream cheese
- 1/2 cup sugar
- 2 tablespoons milk (for raspberry layer)
- 1 teaspoon vanilla extract
- 1/2 cup raspberries (fresh or frozen)
- 1 cup Cool Whip (for raspberry layer)
Instructions
- Crush Oreo cookies into fine crumbs and mix with melted butter to form the crust. Press into an even layer in an 8×8 Pyrex dish and freeze for about 10 minutes.
- Prepare chocolate pudding according to package instructions using half the recommended milk. Fold in 1/2 cup Cool Whip and spread over the chilled crust. Freeze again for 10-15 minutes.
- Mix softened cream cheese with sugar until smooth. Add milk and vanilla extract, blending well. Gently fold in raspberries and remaining Cool Whip before spreading over the chocolate layer.
- Top with extra Cool Whip if desired, cover, and chill in the refrigerator for at least 4 hours before serving.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 130g)
- Calories: 250
- Sugar: 22g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg