Sometimes dreams are dull and unmemorable, but you can rest assured knowing you'll never forget the deliciousness of Turtle Dream Bars. The crunchy, chocolate sandwich cookie crust alone starts it off right. It gets even better with a creamy, tart cheesecake filling layered with rich caramel sauce, delectable chocolate sauce, and sprinkles of nutty pecan pieces. But the part that makes Turtle Dream Bars a real dream come true is that no oven is needed–you'll be dreaming with your eyes open while your tastebuds indulge!
Ingredients• 4 tablespoons butter, melted • 20 chocolate sandwich cookies with cream filling • 1 (3.9-ounce) package of instant chocolate pudding • 1 1/2 cups milk • 1 (6-ounce) container cream cheese, room temperature • 1/2 cup confectioners' sugar • 1/2 teaspoon pure vanilla extract • 1 (8-ounce) container of stabilized whipped cream, divided • 1 cup pecans, chopped, divided • 1/3 cup plus 2 tablespoons caramel sauce, divided • chocolate sauce, to taste, for drizzling
Line an 8x8-inch baking dish with parchment paper.
Melt the butter in a medium microwave-safe bowl.
Place the chocolate sandwich cookies with cream into a blender, food processor, or resealable plastic bag to crush into fine crumbs.
Add the cookie crumbs to the butter and mix well.
Place the cookie mixture into the prepared pan.
Use a spatula to spread the cookie mixture to the sides and pat it down to ensure it is even.
Place the pan in the freezer to set for at least 30 minutes and up to overnight.
In a medium bowl, mix the instant chocolate pudding with 1 1/2 cups of milk. Do not use the full 2 cups of milk called for on the package directions (this will prevent the pudding from becoming runny).
Place the pudding into the fridge to set for about 1 hour.
In a mixing bowl, beat the cream cheese with a hand mixer until it is smooth.
Scrape down the sides of the bowl with a spatula and add the confectioners' sugar and the vanilla extract.
Beat the cream cheese mix again until it is thoroughly combined.
With a spatula, add 1 1/2 cups stabilized whipped cream to the cream cheese mixture and mix well.
Remove the cookie crumb crust from the freezer.
Place dollops of the cream cheese filling on the crust.
Using an offset spatula, spread the cream cheese filling evenly to all sides of the pan.
Place dollops of the chocolate pudding on top of the cream cheese filling, gently spreading it to the edges of the pan.
Drizzle 1/3 cup caramel sauce all over the pudding.
Sprinkle 3/4 cup of the pecan pieces over the caramel sauce.
Place dollops of the remaining stabilized whipped cream on top of the caramel.
Cover the bars with a lid or plastic wrap and freeze for a minimum of 2 hours and up to overnight. After freezing, it's not unusual for the caramel sauce to be runny.
Transfer the bars from the pan by lifting up the sides of the parchment paper.
Drizzle the bars with the remaining caramel sauce and chocolate sauce.
Sprinkle the bars with the remaining pecan pieces.
Slice into bars and serve.