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The Next Best Thing to Robert Redford
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12
Ingredients
Shortbread Layer:
- 1 cup all-purpose flour
- 1/2 cup butter softened
- 1 cup finely chopped pecans or almonds
Cream Cheese Layer:
- 8 ounces cream cheese softened
- 1 cup sugar
- 1/2 recipe homemade whipped cream {below} [or 1/2 tub Cool Whip]
Pudding Layer:
- 1 large package instant vanilla pudding mix
- 1 large package instant chocolate pudding mix
- 3 cups cold milk
Whipped Cream:
- 2 cups heavy whipping cream
- 2 tablespoons sugar
- 1 1/2 teaspoons vanilla extract
Garnish:
- 1/2 cup mini chocolate chips
Instructions
Whipped Cream:
-
Whip all ingredients together until medium to stiff peaks form; set aside.
Shortbread Layer:
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Mix together the flour, butter and chopped nuts until the dough is crumble-like.
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Press the mixture into a greased 9″ x 13″ pan.
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Bake the shortbread crust at 350 degrees F for 15 to 20 minutes of until lightly golden. Let the cookie crust cool.
Cream Cheese Layer:
-
Beat the sugar into the cream cheese until it is smooth. Fold in the whipped cream (or 1/2 tub Cool Whip). Spread the mixture over the cooled crust.
Pudding Layer:
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Beat the milk into the pudding mixes until the mixture is smooth and thickened. Spread the pudding over the middle layer.
Garnish:
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Spread remaining whipped cream (or Cool Whip) over top of pudding and sprinkle mini chocolate chips. Refrigerate until ready to serve.
Recipe Notes
Photos are of a half batch prepared in a 9" x 9" baking dish.