Turtle Pizza
Crust:
1 1/8 cup flour (1/8 cup = 2 tablespoons)
3/8 cup (6 tablespoons) cocoa powder
1/2 teaspoon baking soda
1/2 cup sugar
1/2 cup brown sugar
1/2 cup margarine, softened
1 teaspoon vanilla
1 egg
Combine flour, cocoa powder and baking soda.
Beat margarine, sugar and brown sugar until light and fluffy. Add vanilla and egg; beat well. Add flour mixture; blend well.
Using floured fingers or rolling pin, press or roll out dough evenly on baking sheet to make a 12-inch circle about ¼ inch thick. (Lining sheet with baking parchment makes it easier to remove crust after baking.)
Bake at 375 degrees for 12 to 18 minutes or until set and slightly cracked. Cool 1 minute; carefully loosen crust from baking sheet by sliding a long knife under cookie. Cool on baking sheet 3 to 5 minutes, then remove from baking sheet to wire rack. Cool completely.
Topping:
4 ounces cream cheese, softened
1/3 cup brown sugar
1/2 cup caramel ice cream topping
1 cup coarsely chopped pecans
1/2 cup hot fudge ice cream topping (do not heat)
Combine cream cheese and brown sugar; spread over cooled cookie crust. Spread caramel topping over cream cheese layer. Sprinkle with chopped pecans. Place fudge topping in small zipper seal bag, snip off corner and squeeze fudge over top.