Go Back
A decadent slice of {{ $('Fetch Recipe Data').first().json["Main Keyword"] }} topped with caramel, chocolate, and pecans.

Decadent No-Bake Turtle Lush

This easy, indulgent no-bake turtle lush features a crunchy pecan-graham cracker crust, a creamy caramel-infused cheesecake layer, rich chocolate pudding, and a fluffy whipped topping, all drizzled with caramel and chocolate.
Print Recipe Pin Recipe
Prep Time 35 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Pecan-Graham Cracker Crust
  • 1 1/2 cups graham cracker crumbs (about 10-12 full sheets)
  • 3/4 cup pecans finely chopped
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
For the Cream Cheese Layer
  • 1 package cream cheese 8 ounce, softened
  • 1 cup powdered sugar
  • 1/2 cup milk whole or 2%
  • 1 container frozen whipped topping 8 ounce, thawed, divided (like Cool Whip)
  • 1/2 cup caramel sauce for layering (e.g., ice cream topping)
For the Chocolate Pudding Layer
  • 2 packages instant chocolate pudding mix 3.9 ounce each, not cook & serve
  • 3 cups cold milk whole or 2%
For the Topping & Garnish
  • 1/4 cup caramel sauce for drizzling
  • 2 tbsp chocolate syrup for drizzling
  • 1/4 cup chopped pecans for garnish

Equipment

  • 9x13 inch baking dish
  • Large mixing bowls
  • Electric mixer (handheld or stand)
  • Measuring cups and spoons
  • Rubber Spatula

Method
 

Prepare the Crust
  1. In a medium bowl, combine the graham cracker crumbs, finely chopped pecans, and granulated sugar. Mix well.
  2. Pour in the melted butter and stir until all crumbs are moistened.
  3. Press the mixture evenly into the bottom of a 9x13 inch baking dish. Place in the refrigerator to chill while preparing the other layers.
Make the Cream Cheese Layer
  1. In a large mixing bowl, using an electric mixer, beat the softened cream cheese and powdered sugar until smooth and creamy, about 2-3 minutes.
  2. Gradually add 1/2 cup of milk, beating until fully incorporated and smooth.
  3. Gently fold in half of the thawed whipped topping (about 1 cup or half of the 8oz container) with a rubber spatula until no streaks remain.
  4. Evenly spread this cream cheese mixture over the chilled graham cracker crust. Drizzle 1/2 cup of caramel sauce over this layer.
Prepare the Chocolate Pudding Layer
  1. In a separate large mixing bowl, whisk together the two packages of instant chocolate pudding mix and 3 cups of cold milk for 2-3 minutes, or until the mixture begins to thicken.
  2. Carefully spread the thickened chocolate pudding over the caramel-drizzled cream cheese layer, making sure to cover it completely.
Assemble and Chill
  1. Spread the remaining thawed whipped topping evenly over the chocolate pudding layer.
  2. Cover the baking dish loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow all the layers to set and flavors to meld.
Garnish and Serve
  1. Just before serving, drizzle the remaining 1/4 cup caramel sauce and 2 tablespoons of chocolate syrup over the top. Sprinkle with 1/4 cup chopped pecans.
  2. Cut into squares and serve cold.

Notes

For best results and easier slicing, ensure the dessert is thoroughly chilled. Leftovers can be stored covered in the refrigerator for up to 3-4 days. You can use homemade caramel sauce, but a good quality store-bought sauce works perfectly.