Go Back
Print
Recipe Image
Notes
Print
The Next Best Thing to Robert Redford
Prep Time
20
minutes
Cook Time
20
minutes
Total Time
40
minutes
Servings
12
Author
Kelsey Kilts {Itsy Bitsy Foodies}
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:
Mix together the flour, butter and chopped nuts until the dough is crumble-like.
Press the mixture into a greased 9″ x 13″ pan.
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:
Beat the milk into the pudding mixes until the mixture is smooth and thickened. Spread the pudding over the middle layer.
Garnish:
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.