1. Crush chocolate sandwich cookies into fine crumbs using a food processor or by hand with a rolling pin.

2. Combine cookie crumbs with melted butter and press into the bottom of a 9×13 inch dish to form the crust. Chill in the fridge.

3. In a bowl, beat softened cream cheese with powdered sugar until smooth.

4. In a separate bowl, whip the heavy cream until stiff peaks form, then fold in raspberry preserves.

5. Gently fold the raspberry whipped cream into the cream cheese mixture until well combined. Spread this over the chilled crust.

6. Whisk together the chocolate pudding mix and cold milk until thickened. Let it sit for 5 minutes.

7. Spread the chocolate pudding over the raspberry cream layer.

8. Top with a smooth layer of whipped topping.

9. Garnish with fresh raspberries on top.

10. Refrigerate the dessert for at least 4 hours or overnight before serving.