No-Bake Turtle Dream Bars
Recipes Desserts Holidays Kid-friendly Quick and Easy
Description
This no-bake dessert starts with a cookie crust, then has layers of chocolate pudding, a cheesecake filling, caramel and chocolate sauces and Cool Whip. It's easy to make and decadent.
Ingredients
20 chocolate Oreo cookies, with their filling
4 T. butter, melted
3.9 oz. INSTANT chocolate pudding
1 1/2 c. milk
6 oz. cream cheese, at room temperature
½ c. powdered sugar
1/2 t. pure vanilla extract
8 oz. Cool Whip, divided
1 c. pecan pieces, divided
1/3 c. plus 2 T. caramel sauce, divided
chocolate sauce, for drizzling
Directions
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Line an 8 X 8 inch baking dish with parchment paper, letting the parchment paper hang over all sides. This helps to lift the bars out of the pan and cut evenly into squares.
Melt the butter in a medium microwavable bowl. Place the Oreo cookies with their filling in a blender or food processor; crush into fine crumbs. Add the crumbs to the butter; mix well.
Place the cookie mixture in the pan; spread out to the sides, patting down, evening it out. Place pan in the freezer to set for at least 30 minutes.
In a medium bowl, mix the instant chocolate pudding with the 1 1/2 c. milk. DO NOT use 2 cups of milk as is called for on the pudding box or the consistency of the pudding will be runny. Place into the refrigerator to set.
In a bowl, beat the cream cheese until smooth; scrape down the bowl. Add the powdered sugar and vanilla extract; beat until completely mixed. With a rubber spatula, mix in 1 c. Cool Whip; mix well.
Remove the crust from the freezer; place dollops of the cheesecake filling onto the crust. Using an offset spatula, spread the cream evenly to all sides of the pan.
Place dollops of pudding on top of the cheesecake; gently spread to the edges of the pan.
Drizzle the 1/3 c. caramel sauce all over the pudding as it will be difficult to spread.
Sprinkle 3/4 c. pecan pieces over the caramel sauce.
Place dollops of the remaining Cool Whip on top, completely covering. Place in the freezer for a minimum of 2 hours. The caramel sauce may be runny when removing, but that's alright.
Remove from the pan by lifting up the sides of the parchment paper. Drizzle on more caramel and chocolate sauces. Sprinkle on remaining pecan pieces either before or after slicing into individual bars.
9-12 servings.