Ingredients
Scale
- 1 (12 ounce) package chocolate wafer cookies
- 1/2 cup unsalted butter, melted
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (12 ounce) container frozen whipped topping, thawed, divided
- 1 (3 ounce) package raspberry agar agar
- 1 cup boiling water
- 1 cup cold water
- 1 cup fresh raspberries, divided
- 1 (3.9 ounce) package instant chocolate pudding mix
- 2 cups cold milk
- Chocolate shavings, for garnish
Instructions
- Crush the chocolate wafer cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. Mix the crumbs with the melted butter until well combined.
- Press the cookie crumb mixture into the bottom of a 9×13 inch baking dish to form the crust. Refrigerate while preparing the fillings.
- In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in 1/3 of the thawed whipped topping. Spread this mixture evenly over the chilled cookie crust.
- In a separate bowl, dissolve the raspberry agar agar in 1 cup of boiling water. Stir in 1 cup of cold water and 1/2 cup of fresh raspberries. Refrigerate until the agar agar is partially set but not firm (about 30 minutes).
- Pour the partially set raspberry agar agar mixture over the cream cheese layer. Return to the refrigerator and chill for another 30 minutes, or until the agar agar is mostly set.
- In a large bowl, whisk together the instant chocolate pudding mix and 2 cups of cold milk until the pudding is smooth and thickened. Let it set for 5 minutes.
- Gently fold in the remaining thawed whipped topping into the chocolate pudding. Spread this mixture evenly over the raspberry agar agar layer.
- Garnish the top of the lasagna with the remaining 1/2 cup of fresh raspberries and chocolate shavings. Refrigerate for at least 2 hours before serving to allow the layers to set completely.
Notes
For best results, chill the lasagna for at least 2 hours before serving. This allows the layers to set properly. Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. You can substitute different flavors of agar agar and pudding to create your own variations. For a richer chocolate flavor, use dark chocolate pudding mix.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg