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Category: Tortes
Prep Time: Cook Time: Total Time:
Crust
1 1/2 cups butter cookies, about 28, finely chopped
1/4 cup butter, melted
1/2 (14 oz) pkg caramels, unwrapped, approximately 24
2 tbsp plus 1 tsp milk, divided
1/3 cup pecans, chopped, divided
Filling
1 1/2 cups cold milk
2 (3.9 pkg) instant chocolate pudding
1 (8 oz) container whipped topping, divided
Crust: Combine cookies and butter. Press mixture onto bottom of springform pan. Microwave caramels with 2 tbsp milk on high 1 minute; stir. Return to microwave for 30 seconds to 1 minute, or until caramel is melted. Stir until smooth; reserve 2 tbsp for garnish. Pour remaining caramel mixture evenly over crust (do not try to spread). Set aside 1 tbsp chopped pecans for garnish and sprinkle remaining pecans over caramel mixture. Blend 1 tsp milk into reserved caramel mixture; set aside.
Filling: Combine pudding and milk and whisk until dissolved and pudding begins to thicken. Fold 1/2 contain of whipped topping into chocolate mixture. Spread evenly over caramel layer. Put remaining whipped topping on next. Drizzle with reserved caramel mixture and sprinkle with pecans. Chill 30 minutes. To serve, remove collar from springform pan and cut into wedges.
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SILKY TURTLE TORTE
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Category: Tortes
Prep Time: Cook Time: Total Time:
Crust
1 1/2 cups butter cookies, about 28, finely chopped
1/4 cup butter, melted
1/2 (14 oz) pkg caramels, unwrapped, approximately 24
2 tbsp plus 1 tsp milk, divided
1/3 cup pecans, chopped, divided
Filling
1 1/2 cups cold milk
2 (3.9 pkg) instant chocolate pudding
1 (8 oz) container whipped topping, divided
Crust: Combine cookies and butter. Press mixture onto bottom of springform pan. Microwave caramels with 2 tbsp milk on high 1 minute; stir. Return to microwave for 30 seconds to 1 minute, or until caramel is melted. Stir until smooth; reserve 2 tbsp for garnish. Pour remaining caramel mixture evenly over crust (do not try to spread). Set aside 1 tbsp chopped pecans for garnish and sprinkle remaining pecans over caramel mixture. Blend 1 tsp milk into reserved caramel mixture; set aside.
Filling: Combine pudding and milk and whisk until dissolved and pudding begins to thicken. Fold 1/2 contain of whipped topping into chocolate mixture. Spread evenly over caramel layer. Put remaining whipped topping on next. Drizzle with reserved caramel mixture and sprinkle with pecans. Chill 30 minutes. To serve, remove collar from springform pan and cut into wedges.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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