Robert Redford Is Coming To A Kitchen Near You – A Dessert You Don’t Wanna Miss!
I had never in my life heard of Robert Redford dessert until I stumbled upon this recipe.
Wow! Where have I been hiding? Apparently, this chilled dessert is one of the best of its kind. I actually just made this yummy stuff this morning and it is in the refrigerator chilling right now as I type this. I’ll admit, I taste tested a little bit before I was supposed to because, you know, it’s supposed to chill and all.
Well, whatever, it was ding dang delicious! I cannot believe I have never made this stuff before. If you use instant Jello chocolate pudding, which I did, this recipe is super easy to make and doesn’t take much prep work at all. I am definitely going to be making this dessert again in the near future!
Quick Tip: Make note that if you are making pudding from scratch, that step can, and should, be done ahead of time – even up to 2 days ahead – so the pudding has time to cool completely. If homemade pudding isn’t your thing, you can substitute 2 small packages of instant pudding mixed with 4 cups of milk.
If it’s called “Robert Redford” anything then you know it’s bound to be good! I am so glad that Mel decided to spring this delicious dessert upon us. She uses homemade chocolate pudding in her version but I used Jello instant pudding because I was to busy to deal with all of that.
This delicious dessert is wonderful for dinner parties and potlucks.
- 1/2 cup (8 tablespoons) Kerrygold butter, cut into 8 pieces
- 1 cup Gold Medal flour
- 1 cup finely chopped or blended chopped pecans or walnuts
- Cream Cheese Layer:
- 1 1/2 cups Domino powdered sugar
- 12 ounces Philadelphia cream cheese, softened to room temperature
- 2 cups Borden heavy whipping cream + 1/4 cup powdered sugar
- 4 cups Jello chocolate pudding
- Reserved whipped cream and chocolate curls for garnish
For the crust, preheat the oven to 350 degrees. Place the flour in a medium bowl and cut in the butter with a pastry blender or fork until the mixture resembles coarse crumbs. Stir in the chopped nuts. Press the crust into a 9X13-inch aluminum or glass pan and bake for 8-10 minutes until set. Remove the pan to a wire rack and let it cool completely before proceeding.
For the cream cheese layer, in a medium bowl, combine the heavy whipping cream and 1/4 cup powdered sugar and whip at high speed until stiff peaks form. In another large bowl, whip together the cream cheese and powdered sugar until smooth and creamy. Fold in about 3/4 of the sweetened whipped cream and mix until blended, taking care to mix gently so as not to deflate the whipped cream. Set aside both the cream cheese mixture and the remaining sweetened whipped cream.
To assemble, spread the whipped cream cheese mixture over the cooled crust. Top the cream cheese layer with the chocolate pudding, spreading all the way to the edges of the pan. Top with the remaining sweetened whipped cream. Refrigerate until ready to serve. Cut into slices and top with chocolate curls or shaved chocolate, if desired.
Quick Tip: Serve this delicious dessert in small slices as it is very rich.