Turtle Lush cake

Turtle Lush Cake is a decadent and multi-layered dessert that pays homage to the beloved flavors of turtle candies—pecans, caramel, and chocolate. This indulgent cake showcases the perfect union of textures and tastes, making it a heavenly treat for those with a sweet tooth.

The true indulgence of the Turtle Lush Cake comes with the addition of gooey caramel and chocolate layers. The caramel provides a luscious and sweet depth, while the chocolate layer, often in the form of ganache or chocolate chips, introduces a rich and decadent touch. These layers mimic the flavors found in classic turtle candies, adding a nostalgic and comforting twist to the dessert.

Topping off this symphony of flavors are crunchy and toasted pecans, contributing both texture and a nutty undertone. The final result is a visually stunning and delectable Turtle Lush Cake that encapsulates the essence of a beloved confection in a delightful, layered dessert.

Whether served at celebrations or as a special treat, the Turtle Lush Cake invites indulgence and appreciation for the classic combination of pecans, caramel, and chocolate. Each forkful delivers a blissful journey through layers of sweetness, crunch, and creaminess—a true celebration of dessert craftsmanship.


  • 3 cups Oreo crumbs
  • 8 tablespoons unsalted butter, melted
  • 1 8-ounce package of cream cheese, softened
  • 1/2 cup powdered sugar
  • 16 ounces of thawed whipped topping, divided
  • 1 5.9-ounce box of instant chocolate pudding mix
  • 3 cups milk, cold
  • 1 cup chopped pecans, divided
  • 1/2 cup caramel sauce
  • 1/4 cup chocolate syrup


  1. Mix the Oreo crumbs and melted butter together in a small bowl, then press the crumbs into the bottom of a 13×9 dish or pan. Set the crust in the freezer for about 20 minutes.
  2. While the crust is in the freezer, use an electric hand mixer to blend together the cream cheese and powdered sugar in a large bowl until smooth.
  3. Add 8 ounces of whipped topping and continue mixing at low speed until well mixed.
  4. In a separate large bowl, add the chocolate pudding mix and cold milk and whisk for about 2 minutes or until the chocolate pudding starts to get thick. Then, let the pudding rest for another 2-3 minutes to thicken more.
  5. Remove the crust from the freezer, and spread the cream cheese mixture evenly over the cookie crumb crust. Then sprinkle 1/2 cup of chopped pecans and gently press them into the cream cheese layer.
  6. Spread the chocolate pudding over the cream cheese and pecan layers, and finally, spread the remaining 8 ounces of whipped topping over the chocolate pudding. Cover the dessert with plastic wrap, and chill in the refrigerator for at least 4 hours. Overnight chilling is best.
  7. Right before serving, drizzle the caramel sauce and chocolate syrup over the top of the dessert, and sprinkle the remaining 1/2 cup of chopped pecans. Slice and serve chilled.

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