Ingredients:

  • 300 g (10.5 oz) Chocolate Sandwich Cookies, crushed fine
  • 115 g (8 Tbsp) Unsalted Butter, melted
  • 225 g (8 oz) Full-fat Cream Cheese, softened to room temperature
  • 120 g (1 cup) Powdered Sugar, sifted
  • 5 mL (1 tsp) Vanilla Extract
  • 720 mL (3 cups total) Frozen Whipped Topping, thawed and divided
  • 1 box (102 g) Instant Chocolate Pudding Mix
  • 1 box (102 g) Instant Caramel Pudding Mix
  • 960 mL (4 cups) Cold Whole Milk
  • 120 g (1 cup) Pecans, chopped and lightly toasted
  • 120 mL (1/2 cup) Caramel Sauce for drizzling
  • 60 mL (1/4 cup) Chocolate Syrup or Ganache Drizzle

Instructions:

  1. Prepare the Pan and Crust: Lightly grease a 9x13 inch dish. Combine the crushed chocolate cookies and melted butter until wet. Press the mixture firmly and evenly into the bottom of the pan to form the crust.
  2. Chill the Crust: Place the crust in the freezer or refrigerator for 15 minutes while preparing the next layer.
  3. Prepare Layer 2 (Cream Cheese): In a large bowl, beat the softened cream cheese until fluffy. Beat in the powdered sugar and vanilla extract until smooth. Gently fold in 1 cup of the thawed whipped topping until just combined.
  4. Spread Layer 2: Carefully spread the cream cheese mixture evenly over the chilled crust. Return the pan to the refrigerator.
  5. Prepare Layer 3 (Pudding): In a separate bowl, whisk together both boxes of instant pudding mix and the 4 cups of cold milk for 3–5 minutes until the mixture begins to thicken significantly.
  6. Spread Layer 3: Immediately and gently pour the thickening pudding layer over the cream cheese layer.
  7. The Big Chill: Cover the dish loosely and refrigerate for a minimum of 4 hours, or ideally, overnight, to allow the Turtle Lush dessert to set completely.
  8. Garnish Prep: Toast the chopped pecans in a dry pan until fragrant and set aside to cool.
  9. Top and Decorate: Once fully chilled and set, spread the remaining 2 cups of whipped topping evenly over the pudding layer. Sprinkle with toasted pecans. Drizzle liberally with caramel sauce and finish with the chocolate syrup drizzle.
  10. Serve: Cut into neat squares using a hot, dry knife (wiping the knife clean between cuts). Serve immediately.