Silky Turtle Torte
Crust:
1 1/2 cups butter cookies, finely chopped
1/4 cup butter or margarine, melted
1/2 package caramels, unwrapped (24 candies)
2 Tbsp plus 1 teaspoon milk, divided
1/3 cup pecans, chopped, divided
Filling:
1 1/2 cups cold milk
2 packages (3.9 ounces each) chocolate instant pudding and pie filling
1 container (8 ounces) Cool Whip, thawed and divided
For crust, finely chop cookies; combine with butter. Press into bottom of springform pan. Microwave caramels with 2 Tbsp milk for 1 minute. Stir. Return to microwave and cook another 30 seconds or until melted. Stir until smooth; reserve 2 Tbsp for garnish. Pour remaining caramel mixture evenly over crust (do not try to spread). Chop pecans reserving 1 Tbsp for garnish; sprinkle remaining pecans over caramel. Blend remaining 1 tsp milk into reserved caramel mixture. Set aside.
For filling, whisk pudding mix into milk until it is dissolved and begins to thicken. Fold 1 1/2 cups of the whipped topping into chocolate mixture until well blended. Spread over caramel. Decorate the top with the remaining whipped cream using some sort of decorator or just spread it. Drizzle with reserved caramel mixture and sprinkle with reserved pecans. Refrigerate 30 minutes.
Source: Pampered Chef
Submitted by Tae Bo Master
Cakes, Cookies, Pies & Desserts
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