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Turtle Cheesecake Cups
Created by Amy Morgan and Debra Rohrer
about 16 ounces chocolate sandwich cookies
4 (8 oz.) packages cream cheese, softened
1 cup powdered sugar
3 (3.4 oz) packages instant cheesecake pudding mix
6 cups cold milk
2 (16 oz.) cartons whipped topping
1 (16 oz.) jar caramel topping
1 (16 oz.) jar hot fudge topping, soften slightly (do not make
warm)
1 cup chopped pecan pieces
5-ounce cups
In large zip-lock bag crush cookies to make crumbs; set aside.
In very large mixing bowl, use electric mixer to soften cream
cheese and powdered sugar; set aside. In another mixing bowl,
blend together pudding mix and milk. When pudding thickens up,
add to cream cheese mixture and blend well with electric mixer.
Fold in whipped topping (reserve 1-2 cups and set aside). In
each cup layer as follows: crumbs, creamy mixture, caramel, hot
fudge, nuts and dollop of whipped topping. Chill.
NOTE: This made enough to fill 64 cups, which is for a large
crowd and you may want to cut it in half. I suggest that you do
a little of each item in the cups first to divide evenly, you
can always add more to each. (especially when adding the hot
fudge sauce……you can add but not take it out)
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