No-Bake Turtle Cheesecake


  • 1 1/4 cups chocolate wafer crumbs
  • 2 tablespoons sugar
  • 1/4 cup butter, melted
  • 1/4 cup chopped pecans
  • 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.