This sinfully rich layered dessert is similar to the chocolate delight dessert, with layers of cream cheese, whipped topping, and two kinds of pudding on a simple baked shortbread crust.
I'm not sure how the name came about, but you can call it anything you like. I've seen it called "Robert Redford Dessert" "Next-Best-Thing to Robert Redford," and "Better-Than-Sex Dessert." Whatever you choose to name it, your friends and family will love it. If you take it to a party or potluck event, make sure you have a few copies of the recipe.
I topped the dessert (pictured) with Heath toffee chips and mini semisweet chocolate chips. See the tips and variations for more substitutions and ideas.
- 1 cup all-purpose flour
- 1/2 cup butter, softened
- 3/4 cup chopped pecans
- 1 package (8 ounces) cream cheese, softened
- 1 cup confectioners' sugar
- 2 tubs (8 ounces each) frozen whipped topping, thawed as directed (4 cups total)
- 1 package (5,1 ounces) vanilla instant pudding
- 1 package (5,1 ounces) chocolate instant pudding
- 4 cups cold milk, divided
- shaved chocolate, mini chocolate chips, toasted coconut, chopped pecans, or toffee chips, for topping
- Heat the oven to 350 F.
- Combine flour, butter and pecans and press into a 9-by-13-by-2-inch baking pan. Bake in the preheated oven for 16 to 20 minutes. Remove the pan to a rack and cool completely.
- In a bowl, beat the cream cheese until fluffy. Beat in the confectioners' sugar and then fold in one tub (2 cups) of the whipped topping. Spread the cream cheese mixture over the cooled cookie layer.
- Beat the package of vanilla pudding with 2 cups of cold milk. Spoon evenly over the cream cheese and whipped topping layer.
- Beat the package of chocolate pudding with the remaining 2 cups of milk. Spread the chocolate pudding over the vanilla pudding layer.
- Spread remaining tub of whipped topping over the chocolate pudding.
- Sprinkle with miniature chocolate chips, milk chocolate shavings or curls, toasted coconut, toffee chips, chopped pecans, or a combination.
- Cover the pan and refrigerate the dessert until serving time.
- Store leftovers, covered, in the refrigerator.
Tips and Variations
- If you have an offset icing spatula, use it to spread the layers evenly in the pan.
- Replace the second tub of whipped topping with 2 cups of fresh sweetened whipped cream and top the dessert just before serving time.
- Replace the vanilla or chocolate instant pudding with butterscotch, cheesecake, or French vanilla instant pudding.
- Substitute two envelopes of Dream Whip whipped topping for the frozen whipped topping, made as directed with cold milk.
- To quickly toast coconut or pecans for the topping, spread them in a large dry skillet. Cook, stirring, until lightly browned and aromatic.
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