Ingredients:
- 36 standard Chocolate Sandwich Cookies (400g)
- 85g unsalted butter, melted
- 60g dark chocolate (70% cocoa), melted
- 225g Neufchâtel cheese, softened
- 120g plain Greek yogurt (2%)
- 60g powdered sugar
- 5ml vanilla extract
- 225g light whipped topping
- 340g fresh raspberries
- 15ml fresh lemon juice
- 110g instant chocolate pudding mix
- 350ml cold 2% milk
Instructions:
- Pulse the chocolate sandwich cookies in a food processor until fine crumbs form. Combine with melted butter and press firmly into the bottom of a 9x13 inch baking dish. Brush the melted dark chocolate in a thin layer over the crust to create a moisture barrier. Freeze for 10 minutes.
- In a large mixing bowl, beat the Neufchâtel cheese, Greek yogurt, powdered sugar, and vanilla extract until smooth. Gently fold in half (approx 112g) of the light whipped topping. Spread this mixture evenly over the chilled crust.
- Purée the raspberries with lemon juice and pass through a fine-mesh sieve to remove seeds if desired. In a separate bowl, whisk the instant chocolate pudding mix with the cold milk for 2 minutes. Fold the raspberry purée into the pudding until combined.
- Spread the raspberry-chocolate pudding mixture over the cream layer. Top with the remaining light whipped topping. Refrigerate for at least 4 hours to allow the layers to set before slicing into squares.