No-Bake Turtle Cheesecake

20 Min - Ready in:

3 Hrs

20 Min

Crust

1 1/4 cups chocolate wafer crumbs

2 tablespoons sugar

1/4 cup butter, melted

1/4 cup chopped pecans

Filling

2 (8-oz.) pkg. cream cheese, softened

1 1/2 cups milk

1/4 cup firmly packed dark brown sugar

2 teaspoons vanilla

1 (3.4-oz.) pkg. instant vanilla pudding and pie filling mix

1/4 cup chocolate fudge ice cream topping (not hot fudge)

1/2 cup pecan halves

1/3 cup caramel ice cream topping

Whipped cream, if desired

1. In medium bowl, combine all crust ingredients; mix well. Press mixture evenly in bottom of ungreased 9-inch springform pan.

2. In medium bowl, beat cream cheese until fluffy. Gradually beat in milk until mixture is smooth. Add brown sugar and vanilla; beat until well blended. Add pudding mix; beat at low speed for 2 minutes. Pour mixture over crust in pan.

3. Drizzle with fudge topping; swirl into filling with tip of knife. Arrange pecan halves over top of cheesecake. Refrigerate at least 3 hours or until firm.

4. To serve, cut cheesecake into wedges; place on individual dessert plates. Drizzle each serving with caramel topping. Top each serving with whipped cream.

Makes 16 servings

1/16 of Recipe

350, Calories from Fat

220, Total Fat

24 g, Saturated

13 g, Cholesterol

60 mg, Sodium

310 mg, Total Carbohydrate

28 g, Dietary Fiber

1 g, Sugars

21 g, Protein

1 Starch,

1 Fruit,

2 Carbohydrate,

4 1/2 Fat

This recipe created by Pillsbury.