No Bake Turtle Cheesecake

Crust
1 1/4 cups chocolate wafer crumbs
2 tablespoons sugar
1/4 cup butter, melted
1/4 cup chopped pecans


Filling
2 (8-oz.) pkg. cream cheese, softened
1 1/2 cups milk
1/4 cup firmly packed dark brown sugar
2 teaspoons vanilla
1 (3.4-oz.) pkg. instant vanilla pudding and pie filling mix
1/4 cup chocolate fudge ice cream topping (not hot fudge)
1/2 cup pecan halves
1/3 cup caramel ice cream topping
Whipped cream, if desired

1. In medium bowl, combine all crust ingredients; mix well.

Press mixture evenly in bottom of ungreased 9-inch springform pan.

2. In medium bowl, beat cream cheese until fluffy.

Gradually beat in milk until mixture is smooth.

Add brown sugar and vanilla; beat until well blended.

Add pudding mix; beat at low speed for 2 minutes.

Pour mixture over crust in pan.

3. Drizzle with fudge topping; swirl into filling with tip of knife.

Arrange pecan halves over top of cheesecake.

Refrigerate at least 3 hours or until firm.

4. To serve, cut cheesecake into wedges; place on individual

dessert plates. Drizzle each serving with caramel

topping. Top each serving with whipped cream.