Description
This Easy No Bake Turtle Lasagna Dessert is a decadent layered treat featuring a buttery graham cracker crust, creamy sweetened cream cheese, rich caramel and pecans, velvety chocolate pudding, and topped with fluffy whipped topping drizzled with chocolate and caramel syrups. Perfect for make-ahead parties or a delicious indulgence without turning on the oven.
Ingredients
Scale
Crust
- 1 package graham crackers, crushed
- 6 tablespoons unsalted butter, melted
Cream Cheese Layer
- 8 oz full-fat cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup cold milk
- 1 teaspoon pure vanilla extract
- 1/2 (8-ounce) container frozen whipped topping, thawed (half of 8-ounce container)
Caramel Pecan Layer
- 1 cup caramel sauce
- 1 cup chopped pecans, divided (1/2 cup for caramel layer, 1/2 cup for garnish)
Chocolate Pudding Layer
- 1 cup instant chocolate pudding mix
- 2 3/4 cups cold milk
Topping and Garnishes
- Remaining 1/2 (8-ounce) container frozen whipped topping, thawed
- Chocolate syrup, for drizzling
- Caramel syrup, for drizzling
Instructions
- Prepare Crust: Crush graham crackers into fine crumbs. In a bowl, combine the crumbs with melted butter until moistened. Press this mixture firmly and evenly into the bottom of a 9×13-inch baking dish. Place the dish in the refrigerator to chill and set for at least 30 minutes.
- Make Cream Cheese Layer: In a large bowl, beat the softened cream cheese with an electric mixer until light and fluffy. Gradually add powdered sugar, 1/4 cup cold milk, and vanilla extract; continue beating until the mixture is smooth and creamy. Gently fold in half of the thawed whipped topping (4 ounces). Spread this cream cheese mixture evenly over the chilled graham cracker crust. Return the dish to the refrigerator and chill for another 30 minutes to firm up.
- Add Caramel Pecan Layer: Optionally toast the chopped pecans to enhance their flavor. Reserve half a cup of chopped pecans for garnish. In a bowl, stir the other half cup of chopped pecans into the caramel sauce until well blended. Carefully pour and spread this caramel-pecan mixture evenly over the cream cheese layer. Chill the dish for 15 to 20 minutes to allow the caramel to set slightly.
- Prepare & Layer Chocolate Pudding: In a large mixing bowl, whisk together the instant chocolate pudding mix and 2 3/4 cups of cold milk vigorously for 2 to 3 minutes until thickened. Let the pudding sit for 3 to 5 minutes to thicken further. Carefully spoon and spread the thickened chocolate pudding evenly over the caramel-pecan layer. Cover the dish loosely with plastic wrap and refrigerate for at least 4 hours or preferably overnight to let all layers set completely.
- Garnish and Serve: Once the dessert is fully set, spread the remaining half of the thawed whipped topping evenly over the chocolate pudding layer. Drizzle generously with chocolate syrup and caramel syrup on top. Sprinkle the reserved 1/2 cup chopped pecans evenly over the dessert. Chill for an additional 15 to 30 minutes before slicing into squares and serving. Store any leftovers tightly covered in the refrigerator for up to 3 to 4 days.
Notes
- For best results, use full-fat cream cheese and full-fat milk for creaminess.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant, stirring once.
- You can prepare this dessert up to 24 hours in advance for flavors to meld beautifully.
- Ensure the whipped topping is thawed but still cold for easy folding and spreading.
- Slice with a sharp knife dipped in hot water for clean cuts.
