This is a great family favorite. Great for any holiday or family dinner. Serves 12.

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Recipe Summary

Servings:
12
Yield:
1 -9-inch pie
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place caramels and evaporated milk in a saucepan. Heat over low heat, stir continually until smooth for about five minutes. Stir in 1/2 cup chopped pecans. Pour into pie crust.

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  • Combine cream cheese, sour cream, and milk in a blender. Process until smooth. Add pudding mix; process for about 30 seconds more.

  • Pour pudding mix over caramel layer, covering completely. Chill, loosely covered, until set (it usually takes about 15 minutes).

  • Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time.

Tips

TURTLES® is a registered trademark of DeMet's Candy Company.

Nutrition Facts

377 calories; protein 5.5g; carbohydrates 42.6g; fat 21.6g; cholesterol 24.7mg; sodium 393.4mg. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/16/2003
Instead of carmels I used 3 small containers of carmel apple dip ( 0.99 each) and it worked great. Read More
(6)

Most helpful critical review

Rating: 3 stars
10/15/2003
Not really a cheesecake I was hoping for one. If you cut one slice the rest of the pie fills up the space. Read More
(13)
15 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 3 stars
10/15/2003
Not really a cheesecake I was hoping for one. If you cut one slice the rest of the pie fills up the space. Read More
(13)
Rating: 2 stars
10/15/2003
this did not turn out well for me. The cream cheese/chocolate filling had barely any chocolate taste and mostly an unsweetened cream cheese flavor. And letting it set for only 15 minutes (I actually let it set about 30) and then drizzling the chocolate syrup over the top was a big mistake. Two hours later when I went to get it out of the fridge it appeared that the hot fudge sauce had caused the filling to sort of 'break down' and it was very liquidy and not appetizing. The chocolate crust with the caramel on top was the only good part. Read More
(8)
Rating: 5 stars
02/16/2003
Instead of carmels I used 3 small containers of carmel apple dip ( 0.99 each) and it worked great. Read More
(6)
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Rating: 5 stars
02/16/2003
This is a great dessert!!! I am trying to cut fat so I used fat free evaporated Milk Fat free Cream cheese Fat free Sour Cream and fat free milk. IT STILL TASTED GREAT!!!! Thanks! Read More
(5)
Rating: 4 stars
05/25/2004
i added a layer of melted choc chips mixed with whipped cream on top of the crust to add more chocolate to the recipe. also once the caramel is refrigerated it hardens making it hard to slice. all around pretty good. will make again. Read More
(2)
Rating: 1 stars
04/09/2009
What a massive failure. I made this twice in one night thinking I had done something wrong. The pie never fully sets up has little to no cheescake flavor. I took the second one to work for a pot luck and no one ate it. Read More
(1)
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Rating: 5 stars
03/15/2004
Extremely easy and delicious. The only problem I had was that I used fat free sour cream lowfat milk and low fat cream cheese...it didn't hold its shape very well but it was still good. Read More
(1)
Rating: 5 stars
01/01/2007
Easy and delicious! Read More
(1)
Rating: 5 stars
02/03/2003
this was the first cheesecake i've made and it turned out perfect! no oozing caramel and it didn't stick either. the only thing i would change is that the cheesecake flavor gets overwhelmed by all the pecan chocolate and caramel. next time i will keep the crust the same but make 1 1/2 to 2 times the cheesecake mixture. Read More
(1)