Robert Redford Chocolate Layers (Ready-to-Print Version)
Layered pecan crust with creamy cheese, pudding blend, whipped topping, and cherry-nut garnish.
# What You’ll Need:
→ Crust
01 -
1 cup chopped pecans
02 -
1 cup all-purpose flour
03 -
1/2 cup melted butter
→ First Layer
04 -
8 ounces cream cheese, softened
05 -
1 cup granulated sugar
06 -
8 ounces Cool Whip
→ Second Layer
07 -
1 large box instant chocolate pudding mix
08 -
1 large box instant vanilla pudding mix
09 -
3 cups whole milk
→ Topping
10 -
8 ounces Cool Whip
11 -
Maraschino cherries, for garnish
12 -
Chopped nuts, for garnish
# Step-by-Step Guide:
01 -
Preheat oven to 350°F. In a bowl, combine chopped pecans, flour, and melted butter. Press mixture evenly into a greased 9x13 inch baking dish. Bake for 12 minutes, then allow to cool completely.
02 -
In a separate bowl, blend softened cream cheese with granulated sugar until smooth. Fold in 8 ounces of Cool Whip. Spread evenly over the cooled crust.
03 -
Combine instant chocolate and vanilla pudding mixes with 3 cups of whole milk, whisking until a smooth consistency forms. Spread this pudding mixture evenly over the first layer.
04 -
Spread remaining 8 ounces of Cool Whip over the pudding layer. Garnish the surface with maraschino cherries and chopped nuts for added texture and color.
# Handy Tips:
01 -
Ensure the crust is completely cooled before adding the cream cheese layer to prevent melting.