Ingredients
Crust:
1
family-sized package of Oreos
⅓ cup unsalted butter melted
Filling:
2 8 ounce
blocks of cream cheese softened
2 3.4
ounce packages instant vanilla pudding
2 & ½
cups whole milk
½ cup prepared caramel sauce
Topping:
2 cups
heavy whipping cream
1 cup
powdered sugar
1 teaspoon vanilla extract
For
Assembly:
1 cup
prepared caramel sauce
1 cup hot
fudge sauce
1 cup
chopped pecans
15 turtle
candies optional
Instructions
Place the
Oreos into a food processor, pulse until crumbs are formed. Take out 1 and ½
cups of the cookie crumbs and set aside. Toss the rest of the cookie crumbs
with the melted butter, press into the bottom of a 9×13 baking dish, no need to
grease.
In a body
of a stand mixer with the paddle attachment, whip the cream cheese until
completely smooth on medium-low speed. Add in the pudding and mix until smooth.
Add in the milk a little at a time on low speed until thoroughly mixed. If you
add all the milk at once there will be lumps. Add in the caramel and mix it in
well. Pour this on top of the cookie crumbs.
Sprinkle
the remaining cookie crumbs on top. Drizzle half of the caramel sauce and half
of the hot fudge sauce for assembly on top. Sprinkle half of the chopped pecans
on top.
Place the
heavy cream into a large bowl along with the powdered sugar and vanilla. Whip
on medium-low speed with a hand mixer or in the stand mixer until soft peaks
form. Spread this on top of everything. Cover with plastic wrap and place in
the fridge for at least 4 hours to set up, overnight is best.
Before
serving, garnish with the remaining caramel, hot fudge sauce, chopped pecans,
and turtle candies.