Better Than Robert Redford Dessert
Description
This popular 70's dessert is has layers of pudding, cream cheese and Cool Whip. It's great for holidays, parties and get togethers and is easy to make.
Ingredients
1 1/4 c. all-purpose flour
10 T. butter, melted
1 c. finely chopped pecans or walnuts
8 oz. package regular cream cheese, at room temperature
1 c. powdered sugar
1 t. vanilla extract
16 oz. Cool Whip from two 8 oz. containers
5.1 oz. vanilla instant pudding
5.9 oz. chocolate fudge or chocolate instant pudding
3 c. cold milk
1/4 c. grated semi-sweet chocolate bar, for garnish
finely chopped nuts, for optional garnish
Directions
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Crust:
Preheat oven to 350 degrees. Coat a 13x9 inch baking dish with non-stick cooking spray.
In a medium mixing bowl, combine flour, melted butter, and chopped nuts until well combined and crumbly. Press into the prepared baking dish. Bake 20 - 25 minutes, or until lightly golden brown around edges. Remove from the oven. Set aside to cool.
In a separate bowl, use an electric mixer to beat cream cheese, powdered sugar and vanilla extract. Fold in 1 container of Cool Whip; stir to combine. Spread over cooled crust.
In a clean bowl, whisk the vanilla and chocolate pudding mixes with 3 c. cold milk. Whisk together until smooth and thickened. Spread over cream cheese layer. Spread remaining container of Cool Whip over the top.
Cover the dish with plastic wrap. Refrigerate for at least 2 hours or overnight.
Garnish with the grated chocolate and more chopped nuts, if desired, just before serving.
12 servings.