Kelsey Hilts with the recipe that made her husband shout the above out with joy.
Text And Photo By Kelsey Hilts
The first time that my husband spent Thanksgiving with my family we were all gathered around the table after dinner and my Aunt pulled out a pan of a layered pudding dessert. My husband exclaimed, “The Next Best Thing to Robert Redford! This was my favorite growing up!” We all started laughing because we only knew it as the layered pudding dessert. Not to mention that it was especially funny coming from my husband. A quick search on Google, however, revealed that my husband wasn’t nuts. There is actually a dessert with this name. 
So here it is. The recipe that my husband grew up on. This rich, creamy and chocolaty dessert definitely isn’t for the weak. A little bit of the buttery cookie crust topped with vanilla-chocolate pudding and whipped cream goes a long way. The dessert is a crowd-pleaser and it’s simple to make, so it’s great for parties and potlucks. The original recipe calls for frozen whipped topping but I couldn’t resist using homemade whipped cream.
PrintThe Next Best Thing to Robert Redford
- Total Time: 60 minutes
- Yield: 24-32 servings 1x
Description
This rich, creamy, and chocolaty dessert features a buttery cookie crust topped with layers of vanilla-chocolate pudding and whipped cream. It’s a crowd-pleaser perfect for parties and potlucks.
Ingredients
- 1 cup (99g) unsifted flour
- 1/2 cup (115g) butter, softened
- 1 cup (121g) finely chopped pecans or walnuts
- 1 8-ounce (227g) package cream cheese, softened
- 1 cup (192g) sugar
- 1 8-ounce (227g) container frozen whipped topping, thawed or homemade whipped cream
- 1 3.9-ounce (110g) package instant chocolate pudding mix
- 1 3.9-ounce (110g) package instant vanilla pudding mix
- 3 cups (720ml) cold milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- For the bottom layer, mix together the flour, softened butter, and chopped nuts until the mixture resembles coarse crumbs. Press this mixture evenly into the prepared pan.
- Bake the crust in the preheated oven for 15 to 20 minutes, or until it is lightly golden brown. Remove from the oven and let it cool completely.
- For the middle layer, beat the softened cream cheese and sugar together until smooth and creamy. Fold in half of the whipped topping until well combined.
- Spread the cream cheese mixture evenly over the cooled crust.
- For the top layer, whisk together the instant chocolate pudding mix, instant vanilla pudding mix, and cold milk until thickened, about 2 minutes. Spread the pudding mixture over the cream cheese layer.
- Top the dessert with the remaining whipped topping, spreading it evenly over the pudding layer.
- Refrigerate the dessert for at least 2 hours before serving to allow it to set.
Notes
For a more indulgent version, use homemade whipped cream instead of frozen whipped topping. This dessert can be made a day in advance and stored in the refrigerator. It’s best served chilled. You can substitute pecans with walnuts if preferred.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18
- Sodium: 180
- Fat: 15
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
- Cholesterol: 30
We always just called it “The Robert Redford” in our family, though we knew the whole name we just preferred the shorthand. But we made it with a box of chocolate and a box of butterscotch pudding, I’m pretty sure. I just looked this recipe up because I haven’t seen ours in years and I want to make it for the Fourth! I’m so glad you posted!
Delicious! So happy to find your version of this recipe. There are others online that use basically the same measurements EXCEPT they only call for ONE SMALL box of pudding, varying from chocolate or vanilla. It just seemed to be too much topping and creamed cheese. Love this version!
My Cousin Sharon always brought this to family gatherings, I make it every thanksgiving . It is Awesome… Might make 2 this year…
How many grams are in the instant pudding and what is home made whipped cream
Thank you Anne
This is a great dessert! I have been making it for family dinners and get-togethers for years. I have found that it is helpful to refrigerate it while you are making the next layer. Also, I have successfully prepared this dessert a bit “low-cal” by using skim milk, low-fat cream cheese, light Cool Whip and sugar-free Jello instant pudding. Doesn’t seem to impact the taste. I have found this dessert is best prepared the day it is to be consumed. Leftovers store well in the refrigerator, but the crust gets a little moist and the layers start to run together. Still tastes great! Can also substitute lemon pudding for the chocolate … if so, it is called “lemon lush”.
It’s wonderful you were able to give him back a memory. That’s often the best part of serving a dish … the excited reception of your guests.
This looks brilliant Kelsey!!! Just awesome :)
Can’t wait to try this recipe.
LOL! I always say Robert Redford was my first love! This must be great.