Robert Redford Cake


1-1/4 cups flour

10 tablespoons butter melted

1 cup finely chopped pecans

1 (8 ounce) package cream cheese

1 cup powdered sugar

1 teaspoon vanilla

2 (8 ounce) containers whipped topping like Cool Whip

1 (5.1 ounce) package vanilla instant pudding

1 (5.9 ounce) chocolate fudge instant pudding

3 cups milk

1/4 cup grated dark chocolate bar

additional finely chopped nuts for garnish

Preheat oven to 350. Coat a 13" x 9" baking dish with cooking spray.

In a bowl, combine flour, melted butter and chopped nuts until crumbly.

Press into baking dish and bake for 20 to 25 minutes, then remove from oven and set aside to cool.

In a bowl, with an electric mixer, beat cream cheese, powdered sugar, and vanilla.

Fold in 1 container of Cool Whip and stir to combine, then spread over crust.

Whisk vanilla and chocolate pudding mixes with 3 cups of milk.

Whisk together until smooth and thickened, then spread over cream cheese layer.

Spread remaining container of Cool Whip one top.

Cover dish with plastic wrap and refrigerate two hours.

Garnish with grated chocolate and finely chopped nuts before serving.
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