Crush about 24 Oreo cookies into fine crumbs. Melt ½ cup of butter and combine it with the crumbs. Press firmly into the bottom of a 9x13 inch dish.

In a large mixing bowl, whisk together 1 package of chocolate pudding mix with 3 cups of milk for about 2 minutes until smooth.

Once thickened, pour the pudding over the prepared Oreo crust, spreading it evenly.

Mash 1 cup of fresh raspberries gently with a fork or scatter them whole on top of the chocolate pudding.

Spread a layer of Cool Whip over the raspberries, creating swirls and peaks.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.

Cut into squares and serve, optionally drizzling with chocolate sauce or adding whipped cream.