Raspberry Chocolate Delight (Printable Version)
Chilled layers of chocolate crust, raspberry cream, pudding, and fresh berries form a luscious, no-bake dessert.
# Ingredients Required:
→ Crust
01 -
24 chocolate sandwich cookies
02 -
85 grams unsalted butter, melted
→ Raspberry Cream Layer
03 -
225 grams cream cheese, softened
04 -
125 grams powdered sugar
05 -
240 ml heavy whipping cream
06 -
120 grams raspberry preserves
→ Chocolate Pudding Layer
07 -
1 package (110 grams) instant chocolate pudding mix
08 -
410 ml cold milk
→ Topping
09 -
225 grams whipped topping, thawed
10 -
120 grams fresh raspberries
# Guide to Cooking:
01 -
Crush chocolate sandwich cookies into fine crumbs using a food processor or a rolling pin. Mix crumbs with melted butter and press firmly into the bottom of a 23×33 cm dish. Chill in the refrigerator.
02 -
Beat softened cream cheese with powdered sugar until smooth. Separately, whip heavy cream to stiff peaks then fold in raspberry preserves. Gently incorporate the whipped cream mixture into the cream cheese blend, then spread evenly over the chilled crust.
03 -
Whisk instant chocolate pudding mix with cold milk until thickened. Allow to rest for 5 minutes to set. Spread pudding layer evenly over the raspberry cream layer.
04 -
Smooth whipped topping evenly over the pudding layer. Garnish the surface with fresh raspberries. Refrigerate for at least 4 hours or overnight before serving to allow flavors to meld.
# Extra Suggestions:
01 -
Chilling overnight enhances flavor melding and texture firmness.