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.