5 Layer Turtle Lasagna
1 family- sized package of Oreos
⅓ mug unsalted adulation melted
2 8 ounce blocks of cream rubbish softened
23.4 ounce packages instant vanilla pudding
2 & ½ mugs whole milk
½ mug set caramel sauce
2 mugs heavy trouncing cream
1 mug pulverized sugar
1 tablespoon vanilla excerpt
1 mug set caramel sauce
1 mug briskly fudge sauce
1 mug diced pecans
15 turtle delicacies voluntary
Place the Oreos into a food processor, palpitation until motes are formed. Take out 1 and ½ mugs of the cookie motes and set away. Toss the rest of the cookie motes with the melted adulation, press into the bottom of a 9 × 13 baking dish, no need to grease.
In a body of a stage mixer with the paddle attachment, scourge the cream rubbish until fully smooth on medium-low speed. Add in the pudding and blend until smooth. Add in the milk a little at a time on low speed until completely mixed. If you add all the milk at formerly there will be lumps. Add in the caramel and mix it in well. Pour this on top of the cookie motes.
Sprinkle the remaining cookie motes on top. Drizzle half of the caramel sauce and half of the hot fudge sauce for assembly on top. Sprinkle half of the diced pecans on top.
Place the heavy cream into a large coliseum along with the powdered sugar and vanilla. scourge on medium-low speed with a hand mixer or in the stage mixer until soft peaks form. Spread this on top of everything. Cover with plastic serape and place in the fridge for at least 4 hours to set up, overnight is stylish.
Before serving, garnish with the remaining caramel, briskly fudge sauce, diced pecans, and turtle delicacies.