Oreo Twists, Raspberry and Vanilla Flavour, 157 g

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Make It More Lemon-y: Adding lemon zest to your pudding layer or sprinkled on top of the dessert is a delicious way to add some extra, bright lemon flavor. In a medium size bowl, add raspberries and the 2 tablespoons sugar. Stir and slightly smash. Set aside for about 15 minutes. For similar recipes be sure and try this Strawberry Cheesecake Lush, Pistachio Pudding Dessert, or this Lemon Blueberry Delight. Raspberry Cheesecake Lush Recipe (Layered Raspberry Jello Dessert) WHEAT starch, MILK fat, glucose-fructose syrup, emulsifiers (E442, E492, SOYA lecithins, E476), raising agents (ammonium carbonates, potassium carbonates, sodium carbonates), salt, acidity regulator (sodium hydroxide), flavourings. I have figured out the texture of an Oreo for a homemade version! A rich chocolate crunchy and crumbly cookie with a creamy but stiff filling! These are so much better than the store bought version. Keep them plain or add freeze dried raspberry powder to give them a pretty pink color and to add tartness to the filling!

The filling is awesome on it’s own. It definitely has the texture and taste of oreo filling. I added freeze dried raspberries ground to a powder to give it the pink color and raspberry flavor, but you could definitely omit that for a traditional oreo flavor! Beat the cream, philadelphia and mascarpone in a bowl until combined and then stir in the melted white choccy. Serving Tip : Serve this straight from the fridge. I do not recommend leaving it out at room temperature for too long or else the dessert will start to soften slightly. Instant lemon pudding mix: You can substitute Cheesecake flavor instant pudding for the lemon flavor if you are not partial to lemon and it will taste just as delicious.Spread the remaining container of Cool Whip over top. Cover the pan with a lid or plastic wrap and refrigerate for at least 8 hours or overnight is even better. Bring up to a boil over medium-high heat and keep boiling for 3 minutes. Make sure to stir periodically so that it doesn't burn. Remove from heat and allow to cool completely before using. After it has cooled for about 20 minutes, put it in the fridge to get cold. Top the raspberry layer with the whipped topping. Sprinkle the sliced almonds over the whipped topping. Okay. So it was. But that’s not the point. The point is…Oreos and Raspberries enveloped in a beautiful ‘cheesecake’ that I didn’t have to bake. I mean, who needs a point anyway when you’re looking at something like this in your face and it’s about to enter your mouth? Exactly. That’s my point. You can find the recipe for the Oreo crust here: Oreo Pie Crust. It takes 5 minutes or less and only has 2 ingredients.

These are such a treat! The chocolate layer is so wonderfully rich and chocolatey, and it goes so well with the tart raspberries and tangy cheesecake. Fabulous bars! Bake for 20 minutes at 350 degrees F, then lower the oven temperature to 250 degrees F and continue to bake for another 110 minutes, or until set around the sides but still slightly wobbly towards the center. Pour the raspberry jello mixture over the cream cheese layer and spread out the raspberries as needed. When I had the idea to make these I knew that texture would be the challenge. I needed the cookie to be crunchy and crumbly but not dry and I needed the filling to be creamy yet stiff and for it to hold its shape. And I figured it out on both!A deliciously creamy no bake cheesecake served in a glass with Oreo cookie crumbs aka magic dust and a fresh and sweet raspberry sauce. All done in less than 5 minutes! Hello weekend. It’s nice to see you again. This lush dessert is similar to a layered pudding dessert, but instead uses a layer of fresh raspberries + raspberry jello, instead of a pudding layer. This was so easy my 6 year old was ‘building’ them with me. Especially when it came down to making this chocolate Oreo magic dust. And having these raspberries in the fridge was a perfect accident. Because they go so beautifully with these parfaits. Strawberries can also be used instead of raspberries. Just cut them into smaller pieces before you add them to the cream.

Transform this lasagna into a pie by making it in a pie dish. Follow the same steps to layer your pie (a deep dish pie tin is recommended). Since the pie dish will be a little smaller, don’t feel like you have to use all of the mixture for each layer. Use raspberry jam– If running low on time, reach for a jar of raspberry jam in your pantry. It can replace all of the ingredients for the jam, and you’ll want to drop tablespoon-sized dollops on the cheesecake mixture. Swirl in as usual. It’s one of those ice creams that once you taste it, the urgency of eating it will become very clear, because if you don’t, someone else will and that would not be very nice. Sugar, WHEAT flour, palm oil, cocoa butter, cocoa mass, rapeseed oil, skimmed MILK powder, whey powder (from MILK), fat reduced cocoa powder

Cool Whip– You need 16 ounces total or two 8-ounce containers. If you are using one 16 oz container, just eyeball and guesstimate half of it for each layer. Sweet, tangy, creamy, and chocolatey – these raspberry cream cheese bars hit all the right notes in every bite! In a medium saucepan, combine half and half and heavy cream. (This is the same thing as whipping cream). Turn the heat to medium low and stir occasionally until it reaches a low simmer. The edges will start bubbling lightly.