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Turtle Lasagna Dessert: A Decadent Recipe You’ll Love

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Layers of chocolate crust, cream cheese, chocolate pudding, caramel, pecans, and chocolate chips create this decadent Turtle Lasagna Dessert.

Ingredients

Scale
  • 1 1/2 cups chocolate wafer crumbs (about 36 wafers)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 8 ounces whipped topping, thawed (like Cool Whip)
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 2 cups cold milk
  • 1 cup caramel sauce (store-bought or homemade)
  • 1 cup chopped pecans or walnuts
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Prepare the Crust: If using chocolate wafers, crush them into fine crumbs using a food processor or a rolling pin in a resealable bag.
  2. In a medium bowl, combine the chocolate wafer crumbs, melted butter, and granulated sugar. Mix well until moistened.
  3. Press the crumb mixture evenly into the bottom of a 9×13 inch baking dish. Use the bottom of a measuring cup to pack it down firmly.
  4. Refrigerate the crust while preparing the other layers.
  5. Make the Cream Cheese Layer: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy.
  6. Gradually add the powdered sugar, beating on low speed until fully incorporated.
  7. Gently fold in the thawed whipped topping until well combined and light.
  8. Assemble the Chocolate Pudding Layer: In a separate medium bowl, whisk together the instant chocolate pudding mix and cold milk until the pudding starts to thicken (2-3 minutes).
  9. Continue whisking until smooth and creamy. Let sit for a minute or two to fully set up.
  10. Layer the Dessert: Remove the baking dish with the crust from the refrigerator.
  11. Spread the cream cheese mixture evenly over the chocolate wafer crust.
  12. Carefully spread the chocolate pudding over the cream cheese layer.
  13. Drizzle the caramel sauce evenly over the chocolate pudding layer.
  14. Sprinkle the chopped pecans or walnuts and the semi-sweet chocolate chips evenly over the caramel layer.
  15. Chill and Serve: Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  16. Before serving, add an extra drizzle of caramel sauce or a sprinkle of more nuts and chocolate chips (optional).
  17. Cut into squares and serve.

Notes

  • Crust Variations: Use Oreo crumbs or graham cracker crumbs instead of chocolate wafer crumbs.
  • Pudding Variations: Try vanilla or butterscotch pudding instead of chocolate.
  • Nut Variations: Use almonds, cashews, or macadamia nuts instead of pecans or walnuts.
  • Caramel Sauce: Homemade or store-bought caramel sauce can be used.
  • Whipped Cream: Use freshly whipped cream instead of whipped topping, stabilized with powdered sugar or gelatin.
  • Chocolate Shavings: Garnish with chocolate shavings before serving.
  • Salted Caramel: Use salted caramel sauce.
  • Espresso Powder: Add a teaspoon of espresso powder to the chocolate pudding mix.
  • Storage Instructions: Store leftovers in the refrigerator, covered tightly, for up to 3 days.
  • Make-Ahead Tips: Assemble the lasagna up to 24 hours in advance and store in the refrigerator.
  • Serving Suggestions: Serve with vanilla ice cream or whipped cream.

Find it online: https://mmmflavors.com/turtle-lasagna-dessert/