Creamy Turtle Lasagna Layers (Printable Version)
Velvety layers of chocolate cookies, cream cheese blend, caramel, fudge sauces, and pecans chilled to perfection.
# Ingredients:
→ Cookie Base
01 -
Chocolate sandwich or chocolate wafer cookies, sturdy variety
02 -
Whole milk or 2% milk, for softening cookies
→ Creamy Filling
03 -
Full-fat cream cheese, softened
04 -
Powdered sugar, finely sifted
05 -
Whipped topping, fully thawed
→ Sauces and Nuts
06 -
Caramel sauce made with real butter and cream
07 -
Chocolate fudge sauce, thick and glossy
08 -
Chopped pecans, lightly toasted
# Steps:
01 -
Beat softened cream cheese with powdered sugar in a medium bowl until smooth and lump-free, achieving a fluffy, creamy texture.
02 -
Fold the fully thawed whipped topping gently into the cream cheese mixture using a spatula until light and evenly combined, preserving airiness.
03 -
Dip each chocolate cookie briefly into milk to dampen without soaking, then arrange tightly in a 23 x 33 cm (9 x 13 inch) dish, covering all gaps and edges evenly.
04 -
Spread half of the cream cheese mixture evenly over the cookie base using an offset spatula or the back of a spoon, ensuring full coverage.
05 -
Drizzle half of the caramel and chocolate fudge sauces in a zigzag pattern over the cream cheese, then scatter half of the chopped pecans evenly on top.
06 -
Add a second layer of milk-dampened cookies, followed by the remaining cream cheese mixture, then finish with the remaining caramel and fudge sauces and pecans.
07 -
Cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and for the dessert to firm for clean slicing.
# Notes:
01 -
For best texture, allow cream cheese to come to room temperature to avoid lumps. Serve chilled, slicing with a sharp knife for neat layers.
02 -
Store leftovers tightly covered in the refrigerator up to three days; avoid freezing to preserve texture.
03 -
This no-bake preparation is ideal for warm weather and advance planning.