Next Best Thing to Redford
The Next Best Thing to Robert Redford Dessert is full of layers of creamy, chocolaty goodness on top of a pecan shortbread crust. This throwback to the 70’s dessert is a fun choice for parties and potlucks. Total Time: 45 min
Prep time:
Cook time:
Yield: ["12"]
Serving size: 12
Calories per serving: 407
Ingredients:
Cook time:
Yield: ["12"]
Serving size: 12
Calories per serving: 407
BOTTOM LAYER
1 cup flour
1/2 cup butter
1 cup finely chopped pecans
MIDDLE LAYER
1 (8-ounce) package softened cream cheese
1 cup powdered sugar
1 (8-ounce) container thawed cool whip
TOP LAYER
1 (6 1/4-ounce) box instant vanilla pudding
1 (6 1/2-ounce) box instant chocolate pudding mix
3 cups cold milk
1 (8-ounce) container cool whip
Directions:
Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish with nonstick cooking spray.
In a medium mixing bowl, combine flour, melted butter, and chopped nuts until well combined and crumb-like. Press into the prepared baking dish and bake for 15-20 minutes, or until lightly golden brown around edges. Remove from the oven and set aside to cool.
In a separate bowl, using an electric mixer, beat cream cheese, powdered sugar, and vanilla extract. Fold in Cool Whip and stir to combine well. Spread over cooled crust.
In a clean bowl, whisk both the vanilla and chocolate pudding mix with 3 cups cold milk. Whisk together until smooth and thickened and spread over cream cheese layer. Spread remaining container of Cool Whip over the top.
Cover dish with plastic wrap and refrigerate for at least two hours or overnight.
Garnish with the grated chocolate and additional finely chopped nuts, if desired, before serving.
Source: fromvalerieskitchen.com
In a medium mixing bowl, combine flour, melted butter, and chopped nuts until well combined and crumb-like. Press into the prepared baking dish and bake for 15-20 minutes, or until lightly golden brown around edges. Remove from the oven and set aside to cool.
In a separate bowl, using an electric mixer, beat cream cheese, powdered sugar, and vanilla extract. Fold in Cool Whip and stir to combine well. Spread over cooled crust.
In a clean bowl, whisk both the vanilla and chocolate pudding mix with 3 cups cold milk. Whisk together until smooth and thickened and spread over cream cheese layer. Spread remaining container of Cool Whip over the top.
Cover dish with plastic wrap and refrigerate for at least two hours or overnight.
Garnish with the grated chocolate and additional finely chopped nuts, if desired, before serving.
Source: fromvalerieskitchen.com