DELICIOUS ROBERT REDFORD DESSERT

The recipe is delicious but it needed a few adjustments for me. For one the crust could in no way cover a 9×13 pan no matter how hard I tried, so I moved it to a 8×8 pan and it was perfect, but I like a little thickness to my crust, especially this one as it is like a shortbread. The other thing was not to put whip cream in the cream cheese mixture because it really dilutes the flavor. Also, if you toast the nuts before adding them to the crust really makes a difference. Excellent end result!!!

My grandmother made this when I was little, and I have never met anyone who ever called it by the same name. I grew up thinking Robert Redford was just the name of a great dessert!! Thank you for all of the memories that came flooding back when I bit into this fabulous pie! I am forever grateful….

INGREDIENTS :

CRUST:

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

PUDDING LAYER:

4 cups Jello chocolate pudding

EXTRA:

Reserved whipped cream and chocolate curls for garnish

Instructions:

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.

source:77kitchen.com