Recipe
Dessert
No-Bake Chocolate Turtle Cheesecake
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (7 oz) pkg caramels | ||
| ¼ c. evaporated milk | ||
| ¾ c. chopped pecans, divided | ||
| 1 9-inch chocolate pie crust | ||
| 2 (3 oz each) pkg cream cheese, softened | ||
| ½ c. sour cream | ||
| 1 ¼ c. milk | ||
| 1 (3.9 oz) pkg instant chocolate pudding mix | ||
| ½ c. fudge topping |
Directions
- Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually, until smooth, 5 minutes. Remove from heat.
- Stir in 1/2 cup chopped pecans. Pour into pie crust.
- Combine cream cheese, sour cream and milk in a blender. Blend until smooth. Add pudding mix and blend about 30 seconds longer. Pour evenly over caramel layer in crust.
- Cover loosely and refrigerate until set, about 15 minutes.
- Decoratively drizzle fudge topping on top. Garnish with remaining 1/4 cup pecans.
- Refrigerate until serving time.