Shelly's Recipe

TURTLE TORTE

Category: Tortes

Crust
1 1/2 cups butter cookies, finely crushed, about 28 or graham cracker crumbs
1/4 cup butter, melted

1/2 (14 oz) pkg caramels, unwrapped
2 tbsp + 1 tsp milk; divided
1/3 cup pecans; chopped, divided

Filling
1 1/2 cups cold milk
2 (3.9 oz) pkg instant chocolate pudding
1 (8 oz) container frozen whipped topping, thawed, divided

Crust: Combine crumbs and butter and pressing onto bottom of a springform pan. Melt caramels with 2 tbsp milk in the microwave for 1 minute; stirring occasionally until smooth. If necessary return to microwave until caramels have melted. Reserve 2 tbsp caramel for garnish. Drizzle remaining caramel mixture evenly over crust, do not 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 mix and milk. Whisk until dissolve and pudding begins to thicken. Fold 1/2 container of whipped topping into mixture. Spread evenly over caramel layer. Top with remaining whipped topping and reserved caramel mixture and spr9inkle with pecans. Chill at least 30 minutes before serving. To serve, removed collar from springform pan and cut into wedges.