Start by crushing about 24 Oreo cookies in a food processor until they form fine crumbs. Melt ½ cup of butter and pour it over the crushed cookies, mixing until well combined. Press the mixture firmly into the bottom of a 9x13-inch pan to create an even crust, using a measuring cup to help compact it nicely.

In a mixing bowl, whisk together 2 cups of cold milk with one box of instant chocolate pudding mix for approximately 2 minutes or until smooth and creamy. Ensure there are no lumps for that luscious texture you'll love in the Raspberry Chocolate Lasagna Dessert. Once ready, set the pudding aside to thicken.

In a separate bowl, take 8 ounces of softened cream cheese and beat it until smooth using a hand mixer. Gently fold in 1 cup of mashed raspberries, which should be bright and fresh. Mix until fully incorporated and creamy.

Begin by spreading the thick chocolate pudding evenly over the Oreo crust, smoothing the surface with a spatula. Next, carefully layer the raspberry cream cheese mixture over the pudding, spreading it gently so as not to mix the layers. Finish with a generous layer of Cool Whip on top, and swirl it with a spatula for an appealing look.

Cover the assembled Raspberry Chocolate Lasagna Dessert tightly with plastic wrap and refrigerate for at least 4 hours, ideally overnight. This chilling time allows the flavors to meld beautifully and helps the layers set for the perfect slice.

Once chilled and set, slice the dessert into squares and serve directly from the pan. For a touch of elegance, consider garnishing with fresh raspberries or a sprinkle of chocolate shavings.