Turtle Lush Recipe The Easy NoBake Chocolate Layered Dessert

Instructions:

1. Preheat oven to 350°F (175°C). Lightly grease the 9x13 inch pan.
2. In a large bowl, whisk together the flour, chopped pecans, and brown sugar.
3. Pour in the melted butter and mix until large, coarse clumps form.
4. Press the mixture firmly and evenly into the bottom of the prepared pan.
5. Bake for 12–15 minutes until lightly golden brown. Remove from the oven and allow to cool completely on a wire rack (approx. 30 minutes).
6. Using an electric mixer, beat the softened cream cheese until smooth and fluffy, scraping down the sides often.
7. Gradually beat in the confectioners’ sugar and vanilla extract until fully incorporated.
8. Gently fold in the first container of thawed whipped topping using a spatula until no streaks remain.
9. Carefully spread the cream cheese mixture evenly over the cooled pecan crust.
10. Place the pan in the refrigerator for 15–20 minutes to allow the cream cheese layer to firm up slightly.
11. In a separate bowl, whisk together the instant pudding mix and the cold milk for about 2 minutes, until the mixture starts to thicken substantially.
12. Spread the thickened chocolate pudding gently over the chilled cream cheese layer. Use the back of a spoon or an offset spatula.
13. Cover the pan loosely with cling film and refrigerate for a minimum of 4 hours, or ideally, overnight, until fully set.
14. Once fully chilled and set, spread the second container of thawed whipped topping evenly over the chocolate layer.
15. Drizzle half of the caramel sauce and all of the chocolate syrup/ganache across the top.
16. Sprinkle the toasted, chopped pecans over the top of the dessert.
17. Slice into squares and serve immediately. Drizzle individual slices with the remaining caramel sauce just before serving.