TURTLE CHEESECAKE


1 (7 oz., or half a 14 oz. bag) caramels
1/4 c. evaporated milk
3/4 c. chopped pecans, divided (optional)
1 chocolate cookie crumb pie crust
6 oz. cream cheese, softened
1/2 c. sour cream
1 1/4 c. milk
3.9 oz. pkg. chocolate instant pudding
fudge topping for drizzling


Unwrap caramels, and place in a heavy pan with evaporated milk. Heat over medium-low heat, stirring constantly until smooth. Stir in 1/2 c. chopped pecans, if desired. Pour into chocolate pie crust.

Combine softened cream cheese, sour cream, and milk in a blender or a food processor, but a blender works best. Process on a medium setting until smooth. Add pudding mix, and blend for an additional 30 seconds. Scrape sides.

Pour pudding mix evenly over caramel layer. Chill until set, about an hour. Drizzle the fudge topping over the pudding layer, creating a decorative pattern. If pecans were used, sprinkle the remaining 1/4 c. over top of the cheesecake. Keep covered and refrigerated.


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