I love Ice-Box Desserts for summer. Sweet and creamy, light and delicious. This one is based on one of the most delicious candies EVER!
TURTLES!
Rich caramel with pecans all dipped in chocolate.
If you agree then you will want to make this!
Chop pecans to make a crust along with flour and butter. It makes a nutty, crunchy base for this amazing dessert.
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- Chopped pecans….
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- flour…
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- and melted butter.
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- Mix well…
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- and press into the pan.
Bake and cool.
Whip together the first layer of cream cheese, powdered sugar and whipped topping. (Cool whip OR whipped cream.)
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- Cream cheese, powdered sugar…
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- and whipped topping.
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- Whip it all together.
Drop by small spoonfuls onto the crust and spread VERY GENTLY so that the crust doesn’t come up.
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- Drop by spoonfuls…
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- and gently spread.
Drizzle with caramel.
Now grab a Symphony chocolate bar with nuts and toffee…It will always make anything dessert better.
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- Symphony bar YAY!
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- Chop it up…
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- and sprinkle with half.
The next layer is easy…instant chocolate pudding.
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- Two boxes of chocolate pudding…
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- plus three cups of milk.
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- Spread on top.
Now make a STABILIZED Whipped Cream.
Do this by adding little cream cheese to the mixture to give the whipped cream more body and staying power.
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- Whip together cream cheese, powdered sugar and vanilla.
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- add in heavy cream…
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- and whip until stiff peaks form.
Top off with more caramel and chocolate bar pieces.
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- and sprinkle with remaining chocolate bar.
Chill until set…
ENJOY EVERY BITE!
Turtle Cream Dessert
A rich crust topped with chocolate and caramel creamy goodness! @mostdeliciouslife.com
Ingredients
Crust
- 1 cup pecans, finely chopped
- 1 cup flour
- ½ cup butter, melted
Layer 1
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 4 ounce frozen whipped topping, thawed
- ½ large Symphony chocolate bar
- caramel sauce
Layer 2
- 2 3.9 ounce instant chocolate pudding
- 3 cups milk
Topping
- 1 pint whipping cream
- 4 ounces cream cheese
- powdered sugar
- 1 tsp vanilla
- caramel sauce
- ½ large Symphony chocolate bar
Instructions
Crust
- Preheat oven to 350°.
- Add the pecans, flour and butter to a bowl. Mix well. Press into a 9x13 baking dish.
- Bake for 15 minutes. Remove from oven and allow to cool completely.
Layer 1
- Using an electric beater, mix the cream cheese and powdered sugar. Mix in the whipped topping.
- Drop by small spoonfuls onto the cooled crust. Wet the back of a metal spoon and gently spread.
- Chop the chocolate bar into bits and pieces. Sprinkle half on top.
- Drizzle with caramel sauce.
Layer 2
- Whip the chocolate pudding mix with the milk until smooth and beginning to thicken. Poor over the cream cheese layer. Cover and place in refrigerator while preparing the topping.
Topping
- Whip the cream and powdered sugar together. Add vanilla.
- Add whipping cream. Whip on high until stiff peaks form. Spread over the chocolate pudding layer.
- Drizzle with caramel sauce. Sprinkle on remaining chocolate bar pieces. Cover and refrigerate a couple of hours if you can stand it...or just dig in.