No-Bake Turtle Cheesecake Keep cool while you make a crowd-size cheesecake. No baking required! Prep: 20 Minutes - Ready in: 3 Hrs 20 Min Crust 1 1/4 cups chocolate wafer crumbs 2 tablespoons sugar 1/4 cup butter, melted 1/4 cup chopped pecans Filling 2 (8-oz.) pkg. cream cheese, softened 1 1/2 cups milk 1/4 cup firmly packed dark brown sugar 2 teaspoons vanilla 1 (3.4-oz.) pkg. instant vanilla pudding and pie filling mix 1/4 cup chocolate fudge ice cream topping (not hot fudge) 1/2 cup pecan halves 1/3 cup caramel ice cream topping Whipped cream, if desired 1. In medium bowl, combine all crust ingredients; mix well. Press mixture evenly in bottom of ungreased 9-inch springform pan. 2. In medium bowl, beat cream cheese until fluffy. Gradually beat in milk until mixture is smooth. Add brown sugar and vanilla; beat until well blended. Add pudding mix; beat at low speed for 2 minutes. Pour mixture over crust in pan. 3. Drizzle with fudge topping; swirl into filling with tip of knife. Arrange pecan halves over top of cheesecake. Refrigerate at least 3 hours or until firm. 4. To serve, cut cheesecake into wedges; place on individual dessert plates. Drizzle each serving with caramel topping. Top each serving with whipped cream. 16 servings Nutritional Info Per Serving (1/16 of Recipe): Calories 350, Calories from Fat 220, Total Fat 24 g, Saturated 13 g, Cholesterol 60 mg, Sodium 310 mg, Total Carbohydrate 28 g, Dietary Fiber 1 g, Sugars 21 g, Protein 5 g Diet Exchange: 1 Starch, 1 Fruit, 4 1/2 Fat OR 2 Carbohydrate, 4 1/2 Fat ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Pillsbury.