Start by crushing about 24 Oreo cookies until you achieve fine crumbs, using a food processor. Melt ½ cup of butter and mix it with the crumbs. Press this mixture into the bottom of a 9x13 inch baking dish.

Whisk together 1 package of chocolate pudding mix with 3 cups of cold milk for about 2 minutes until smooth. Spread the pudding over the crust.

Mash 1 to 1.5 cups of fresh raspberries and combine with 8 ounces of softened cream cheese. Spread this mixture over the chocolate pudding layer.

Scoop 8 ounces of Cool Whip onto the raspberry layer and spread evenly. Create gentle swirls for decoration.

Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Once chilled, slice carefully into squares and garnish with fresh raspberries or chocolate shavings before serving.