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- Oreo Crumbs – Crush your Oreo cookies into crumbs. You will need three cups of the crumbs to prepare this dessert.
- Unsalted Butter – Melt your unsalted butter and make sure you have eight tablespoons of it to use.
- Cream Cheese – Grab an 8-ounce package of cream cheese and allow it to sit out for a bit to soften so you can whip it easily.
- Powdered Sugar – Use powdered sugar to make your cream cheese even sweeter.
- Whipped Topping – Thaw your whipped topping and divide it.
- Instant Chocolate Pudding Mix – You will need one box of the instant chocolate pudding mix.
- Pecans – Of course, you will need pecans for that added flavor and crunch, especially if you want to get the true chocolate turtle taste. Be sure to chop your pecans beforehand.
- 3 cups Oreo crumbs
- 8 tablespoons unsalted butter melted
- 1 8-ounce package of cream cheese, softened
- 1/2 cup powdered sugar
- 16 ounces of thawed whipped topping divided
- 1 5.9-ounce box of instant chocolate pudding mix
- 3 cups milk cold
- 1 cup of chopped pecans divided
- 1/2 cup caramel sauce
- 1/4 cup chocolate syrup
INSTRUCTIONS
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Mix the Oreo crumbs and melted butter together in a small bowl, then press the crumbs into the bottom of a 13×9 dish or pan. Set the crust in the freezer for about 20 minutes.
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While the crust is in the freezer, use an electric hand mixer to blend together the cream cheese and powdered sugar in a large bowl until smooth.
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Add 8 ounces of whipped topping and continue mixing at low speed until well mixed.
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In a separate large bowl, add the chocolate pudding mix and cold milk and whisk for about 2 minutes or until the chocolate pudding starts to get thick. Then, let the pudding rest for another 2-3 minutes to thicken more.
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Remove the crust from the freezer, and spread the cream cheese mixture evenly over the cookie crumb crust. Then sprinkle 1/2 cup of chopped pecans and gently press them into the cream cheese layer.
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Spread the chocolate pudding over the cream cheese and pecan layers, and finally, spread the remaining 8 ounces of whipped topping over the chocolate pudding. Cover the dessert with plastic wrap, and chill in the refrigerator for at least 4 hours. Overnight chilling is best.
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Right before serving, drizzle the caramel sauce and chocolate syrup over the top of the dessert, and sprinkle the remaining 1/2 cup of chopped pecans. Slice and serve chilled.
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