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Turtle Lush

Turtle lush is a layered American dessert with a pecan shortbread crust, a cream cheese layer, and instant chocolate pudding set up for clean squares. It’s topped with whipped topping, caramel and chocolate drizzle, plus pecans and toffee bits for a classic turtle-style finish.
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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: 410
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 chopped
cream cheese layer
  • 8 oz cream cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 1 cup whipped topping for the layer
chocolate pudding layer
  • 2 (3.9 oz) packages instant chocolate pudding
  • 3 cup milk
topping
  • 8 oz whipped topping for the top
  • 1 caramel sauce
  • 1 chocolate sauce
  • 1 pecan halves
  • 1 toffee bits

Equipment

  • 1 sheet pan

Method
 

Bake pecan shortbread crust
  1. Preheat the oven to 350°F and press the pecan shortbread crust mixture into the pan; press evenly to form an even layer. Bake at 350°F for 15 minutes, then cool completely before assembling.
Assemble the layers
  1. Beat the cream cheese with powdered sugar and vanilla until smooth, then fold in 1 cup whipped topping. Spread the cream cheese mixture evenly over the cooled crust.
  2. Whisk the instant chocolate pudding with the milk until thick, then spread it over the cream cheese layer. Press gently to level the surface.
  3. Spread the remaining whipped topping over the pudding layer to cover completely.
Finish and chill
  1. Drizzle caramel sauce and chocolate sauce over the whipped topping, then scatter pecan halves and toffee bits on top. Add toppings right before chilling so they set nicely.
  2. Refrigerate for 4 hours, then cut into squares and serve chilled.

Notes

Pro tip: cool the crust fully before layering to prevent the cream cheese from softening. Refrigerate leftovers covered for up to 4 days; freezing is not recommended due to whipped topping texture. For a dairy-light swap, use lactose-free milk and lactose-free cream cheese if desired.