| 7 3pk. pkgs. turtle candy
1 egg
2 tbsp. water
1 Graham cracker crust
Caramel sundae topping
Chocolate syrup
2 8-oz. pkg.cream cheese
(softened)
1 cup sugar
1 tbsp. vanilla
1 12-oz. frozen whipped dessert topping, thawed
Preheat oven to 375 degrees. While oven is preheating, chop 4 pkgs. turtle candy; set aside. Beat egg and water together in small cup or bowl. Using a pastry brush, brush sides and bottom of graham cracker crust with egg wash. Place crust in oven. Bake until you begin to smell the sweetness from crust or until slightly browned.
Drizzle caramel and chocolate syrups in bottom of crust, just enough to coat bottom of crust. Set crust aside to cool. In bowl, on medium speed beat cream cheese and sugar together until sugar is well blended with cheese. Add vanilla. Beat 30 sec. Add 2 to 3 cups whipped topping; beat until light and fluffy. Fold in chopped turtle candy. Pour filling into crust.
Add a heavy drizzle caramel and chocolate syrups in criss-cross pattern over cream cheese filling. Top filling with remaining whipped topping, spreading evenly. Place remaining whole turtle candies around and in the center of cake. Add another slight drizzle of caramel and chocolate syrups. Refrigerate for 2-3 hours or until set. Remove cake from refrigerator and serve. Add a slight drizzle of caramel and chocolate syrups.
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