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–+ servings

The Next Best Thing to Robert Redford

Kelsey Kilts {Itsy Bitsy Foodies}
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12

Ingredients
  

Shortbread Layer:

  • 1 cup all-purpose flour
  • ½ cup butter softened
  • 1 cup finely chopped pecans or almonds

Cream Cheese Layer:

  • 8 ounces cream cheese softened
  • 1 cup sugar
  • ½ 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 ½ teaspoons vanilla extract

Garnish:

  • ½ 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.

Notes

Photos are of a half batch prepared in a 9" x 9" baking dish.
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