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Turtle Lush

Turtle lush is a layered American dessert with a pecan shortbread crust, cream cheese layer, and thick instant chocolate pudding. Chill it until sliceable, then finish with whipped topping, caramel and chocolate drizzles, and pecans for a turtle-inspired look.
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Prep Time 30 minutes
Cook Time 15 minutes
chilling 4 hours
Total Time 4 hours 45 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

pecan shortbread crust
  • 1.5 cup flour
  • 0.75 cup powdered sugar
  • 0.75 cup cold butter
  • 0.75 cup pecans, chopped
cream cheese layer
  • 8 oz cream cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 1 cup whipped topping
chocolate pudding layer
  • 2 package (3.9 oz each) instant chocolate pudding
  • 3 cup milk
topping
  • 8 oz whipped topping
  • caramel sauce
  • chocolate sauce
  • pecan halves
  • toffee bits

Equipment

  • 1 sheet pan

Method
 

Bake and cool the crust
  1. Preheat the oven to 350°F. Press the pecan shortbread crust mixture into a baking dish and bake for 15 minutes, until set and lightly golden.
  2. Remove the crust from the oven and cool completely before layering. The surface should feel firm and no longer warm to the touch.
Make the cream cheese layer
  1. Beat the cream cheese with powdered sugar and vanilla until smooth. Mix just enough to eliminate lumps and look glossy.
  2. Fold in the whipped topping, then spread the cream cheese mixture over the cooled crust. Smooth the top so it reaches the edges in an even layer.
Make the pudding layer
  1. Whisk the instant chocolate pudding with milk until thick, about 2 minutes. Stop when it looks smooth and holds ridges.
  2. Spread the thick chocolate pudding over the cream cheese layer. Cover evenly so the edges are fully sealed.
Assemble and chill
  1. Spread the remaining whipped topping over the pudding layer. Cover completely for a smooth, creamy top.
  2. Drizzle caramel sauce and chocolate sauce over the whipped topping. Aim for visible ribbons so each drizzle contrasts against the white layer.
  3. Scatter pecan halves and toffee bits over the top. Finish quickly so toppings stay in place before chilling.
  4. Refrigerate for 4 hours to set. The dessert should slice cleanly after chilling.
  5. Cut into squares right after the 4-hour chill. Use a sharp knife and wipe between cuts for neat edges.

Notes

Pro tip: Cool the baked crust completely before spreading the cream cheese layer, or the layers can slide. Store covered in the refrigerator up to 4 days; it can be frozen up to 1 month (thaw overnight in the fridge) for best texture. For a lighter option, use reduced-fat cream cheese and light whipped topping if desired.