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Next Best Thing to Robert Redford Dessert

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A nostalgic, layered treat featuring a buttery pecan crust, velvety cream cheese filling, rich chocolate pudding, and a cloud of whipped topping—this dessert is the quintessential 1970s crowd-pleaser. It's creamy, chocolatey, and just as charming as its namesake.

Ingredients

1 cup flour

1 stick (½ cup) melted butter

1 cup chopped pecans

8 oz cream cheese, softened

1 cup powdered sugar

8 oz Cool Whip (thawed)

1 large box instant chocolate pudding

1 large box instant vanilla pudding

3 cups milk

Remaining cream cheese mixture or Cool Whip

Shaved chocolate (optional garnish)

Instructions

  1. Preheat oven to 350°F. Mix flour, melted butter, and pecans. Press into a 9×13″ pan and bake for ~15 minutes. Let cool completely.
  2. Beat cream cheese and powdered sugar until smooth. Fold in Cool Whip. Spread half of the mixture over the cooled crust; reserve the rest.
  3. Whisk both pudding mixes with milk until thick, about 2 minutes. Spread gently over the cream cheese layer.
  4. Spread the remaining cream cheese mixture or Cool Whip on top. Grate chocolate over the surface if desired.
  5. Refrigerate for at least 2 hours (6–8 hours or overnight is best). Slice into squares and serve chilled.

Notes

  • For a different flavor, swap walnuts for pecans.
  • You can use butterscotch or pistachio pudding for a fun twist.
  • For a lighter texture, use a 12‑oz Cool Whip and split evenly between layers.
  • Layering fruit jam (like cherry) between pudding and topping adds color and flavor.
  • Store covered in the refrigerator for 4–5 days. It can also be frozen for up to 2 weeks; thaw overnight in the fridge before serving.

Nutrition

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