Brownie Turtle Cake

Brownie Turtle Cake
Generously serves 7-9 people

-(1) Duncan Hines Turtle brownie mix
-2 eggs
-1/3 C oil (can use veggie, canola or coconut)
-3 TBS water
-(1) 8oz. cream cheese, softened to room temp (I used light)
-1/4 C agave (or you can use honey or powdered sugar)
-(1) small container Cool Whip, thawed
-2 tsp. vanilla
-(1) 3 oz chocolate pudding mix
-1 1/4 C milk 

-Caramel sauce (included in brownie mix)
-chopped pecans
-mini chocolate chips

1.Take brownie mix, eggs, water and oil and mix together in a medium mixing bowl. Place in a greased 11x7 baking pan. You can use a 9x13, but the brownie layer will be thinner and you may want to double the pudding and cream cheese mixture.  Bake according to box instructions. **High altitude bakers need to add 1/4 C flour to mix. Allow to cool completely.

2. While brownies are baking, put cream cheese, agave (or whatever sweetener you are using) and vanilla into a medium mixing bowl and beat until smooth. I like using an electric mixer, but you can do it by hand. Fold in the container of Cool Whip. Set aside.

3. In a separate bowl, mix the pudding mix and milk together and beat with an electric mixer for 1-2 minutes. Put in refrigerator until ready to assemble. 

4. Once brownies are cooled, take half of your cream cheese mixture and spread on top of brownies. Next, put all of the pudding on top of cream cheese layer and spread. Then place the rest of the cream cheese mixture on top of pudding and spread. 

5. Allow cake to set up in fridge for at least 1 hr. before serving. You can make this a day or two in advance, just make sure to cover top with plastic wrap and keep cake refrigerated until ready to serve. Right before serving, drizzle the top with the caramel sauce that was from the brownie mix. Sprinkle with chopped pecans and mini chocolate chips. Cut into pieces and serve cold. 

Enjoy and Happy Baking!

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