Description
Enjoy a luscious Raspberry Dark Chocolate Lasagna, featuring layers of creamy cream cheese, fresh raspberries, and rich dark chocolate, all nestled between chocolate graham crackers. This no-bake dessert is easy to prepare and perfect for impressing guests at any gathering!
Ingredients
Scale
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping (like Cool Whip)
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups milk
- 1 cup fresh raspberries (plus extra for garnish)
- 1 cup dark chocolate chips
- 1 package (12 oz) chocolate graham crackers
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder (for dusting)
Instructions
- In a large mixing bowl, combine the softened cream cheese and powdered sugar. Using an electric mixer, beat the mixture on medium speed until it’s smooth and creamy, about 2-3 minutes.
- Gently fold in the whipped topping until fully incorporated. This will give the layer a light and airy texture.
- Set this mixture aside while you prepare the pudding layer.
- In another bowl, whisk together the instant vanilla pudding mix and milk. Make sure to whisk vigorously to avoid any lumps.
- Continue whisking for about 2 minutes until the mixture thickens. It should have a smooth consistency.
- Once thickened, gently fold in the fresh raspberries.
- In a small saucepan over low heat, combine the dark chocolate chips and heavy cream. Stir continuously until the chocolate is completely melted and the mixture is smooth.
- Remove from heat and stir in the vanilla extract. Allow the chocolate mixture to cool slightly before using it in the lasagna.
- In a 9×13 inch baking dish, start by laying down a single layer of chocolate graham crackers.
- Spread half of the cream cheese mixture over the graham crackers.
- Pour half of the pudding mixture over the cream cheese layer.
- Drizzle half of the melted dark chocolate over the pudding layer.
- Repeat the layers: add another layer of chocolate graham crackers, followed by the remaining cream cheese mixture, the remaining pudding mixture, and finally the remaining melted dark chocolate.
- Finish with a final layer of chocolate graham crackers on top.
- Cover the baking dish with plastic wrap or aluminum foil. Seal well to prevent odors from the fridge from affecting the lasagna.
- Refrigerate for at least 4 hours, but overnight is best.
- Once chilled, remove the lasagna from the refrigerator and peel off the plastic wrap or foil.
- Using a sharp knife, cut the lasagna into squares. Dipping the knife in warm water can help achieve cleaner edges.
- To serve, place a square on a dessert plate and dust the top with unsweetened cocoa powder.
- Garnish with additional fresh raspberries and enjoy!
Notes
- Make sure your cream cheese is softened to room temperature for easy mixing.
- Feel free to substitute the raspberries with other berries like strawberries or blueberries if you prefer.
- Prep Time: 30 minutes
- Cook Time: 0 minutes