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| Easy No Bake Turtle Dream Bars |
**Ingredients:**
*For the Chocolate Pudding Layer:*
- 3.9 ounces instant chocolate pudding
- 1 ½ cups milk
*For the Cheesecake Layer:*
- 6 ounces cream cheese, room temperature
- ½ cup confectioners' sugar
- ½ teaspoon pure vanilla extract
- 8 ounces Cool Whip or 1 recipe of stabilized whipped cream, divided
*Additional Layers:*
- 1 cup pecan pieces, divided
- ⅓ cup, plus 2 tablespoons caramel sauce, divided
- Chocolate sauce for drizzling
**Instructions:**
1. **Prepare the Pan:**
- Line an 8 x 8-inch baking dish with parchment paper, if desired, for easy removal.
2. **Make the Oreo Crust:**
- Melt the butter and crush the Chocolate Oreos (with filling) into fine crumbs using a blender or food processor. Mix the crumbs with melted butter and spread the mixture in the prepared pan. Press it down evenly. Freeze for a minimum of 30 minutes to set.
3. **Prepare Chocolate Pudding Layer:**
- Mix chocolate pudding with 1 ½ cups of milk in a medium bowl. Place it in the fridge to set.
4. **Make the Cheesecake Layer:**
- In a mixing bowl, beat cream cheese until smooth. Add confectioners' sugar and vanilla extract, beating until well mixed. Mix in 1 cup of Cool Whip or stabilized whipped cream.
5. **Assemble the Layers:**
- Remove the crust from the freezer and add dollops of the cheesecake filling. Spread it evenly with an offset spatula. Add dollops of chocolate pudding on top and spread to the edges. Drizzle 1/3 cup of caramel sauce over the pudding and sprinkle 3/4 cup of pecan pieces.
6. **Add the Final Layers:**
- Place dollops of the remaining Cool Whip or stabilized whipped cream on top, covering the entire surface. Freeze for a minimum of two hours before serving.
7. **Finish and Serve:**
- Drizzle additional caramel and chocolate sauces over the bars. Sprinkle the remaining pecan pieces. Lift the bars from the pan using the parchment paper and drizzle more sauces if desired. Slice into individual servings and enjoy!
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