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The Next Best Thing to Robert Redford Dessert is full of layers of creamy, chocolaty goodness on top of a pecan shortbread crust. This throwback to the 70’s dessert is a fun choice for parties and potlucks.
While working on this post I had an entertaining conversation with my sis, Marj (aka, my consultant). I love my sis. I can turn to her for important matters like naming recipes at any time of the day or night and she’s always there for me.
Me: Should I call it “Next Best Thing to Robert Redford Dessert” or “Better than Robert Redford Dessert”.
Sis: Robert Redford is an actual dessert?
Me: Yep.
Sis: Well, the second one sounds like your comparing your dessert to his dessert. Maybe…Next best thing to Grandma’s dessert? Next best thing to winning the lottery dessert? Next best thing to Ryan Gosling dessert?
In the end, I decided to stick with the title I’ve always known for this recipe but was a bit tempted by Ryan Gosling (who wouldn’t be?).
NEXT BEST THING TO ROBERT REDFORD DESSERT
There are lots of names out there for this lovely layered dessert. Most frequently you’ll see it referred to as Chocolate Lush. Then there are the flavor varieties like Lemon Lush or Strawberry Lush (and on, and on, and…), but it’s entirely more fun to say “I’m bringing Robert Redford to the party” than “I got the Chocolate Lush”. So, Redford it is.
This recipe was all the rage in the 70’s, the decade when quick and easy make-ahead desserts really took off. I found reference to it in Family Circle Magazine and I’m sure similar recipes were printed in most of the other women’s magazines back in the day. It also happens to be the decade when Robert Redford was IT and although I was a bit young to be crushing on him at the time, I get it, I totally get it.
Based on the overwhelming response I received from readers for my Easy Blueberry Cheesecake I have the sneaking suspicion that quick and easy dessert recipes are just as popular as ever. So, without further ado, I’d like you all the meet the dessert that apparently might be nearly as compelling as the ever so compelling Mr. Redford.
Some of the items you’ll need – two 8-ounce containers of Cool Whip (more on that in a second), one package each of instant vanilla and chocolate fudge pudding, and one package of cream cheese (I used the less fat version).
A note about the Cool Whip. I used to be able to find 12-ounce containers and I believe that is the perfect amount for this recipe. Alas, they are no longer available at my store but if you can find it, I’d recommend going with that.
First, we make the crust. Combine 3/4 cup of melted butter with 1-1/4 cups all-purpose flour and 1 cup finely chopped nuts. I like this recipe best with pecans but you can use walnuts if you’d like.
Stir until well combined.
Press the mixture into a 13″ x 9″ baking dish that has been coated with non-stick cooking spray. Bake in a preheated 350 degree oven for about 20 to 25 minutes, until lightly golden brown around edges.
In a separate bowl combine the cream cheese, 1 cup of powdered sugar, and 1 teaspoon of vanilla. I like to use powdered versus granulated sugar in a recipe like this because it dissolves really well into the filling without leaving behind any graininess. Use a mixer to beat this mixture until well combined.
Add one of the 8-ounce containers of Cool Whip. If you found the 12-ouncer, go ahead and just add half at this point and reserve the remaining amount for the topping.
Transfer the mixture to the baked and cooled crust.
Use an offset spatula to carefully pat down and spread the mixture out over the crust. Little bits of the crust may want to come up but just stick with it. There are more layers coming so it doesn’t have to be exceptionally pretty at this point.
Grab a clean bowl and whisk the vanilla and chocolate fudge pudding with 3 cups of milk. It will get quite thick.
Spread the fudgy goodness out over the cream cheese layer.
Spread the remaining Cool Whip over the top. I used an entire 8-ounce container in the images you see here but you can use less if you’d like (or the remaining amount of your 12-ounce container should be just right).
At this point, cover the dish with plastic wrap and refrigerate it for at least 2 hours or overnight.
When ready to serve, garnish the top with shaved chocolate and slice it into squares. I made the chocolate shavings by running a sharp vegetable peeler along the edge of a bar of semi-sweet baking chocolate.
Fast, easy, and it makes enough to serve a good size group. A great one to add to your collection.
Next Best Thing to Robert Redford Dessert
Ingredients
- 1 ¼ cups all-purpose flour
- 10 tablespoons butter melted
- 1 cup finely chopped pecans or walnuts
- 8 ounces 1/3 less fat (Neufchatel) or regular cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 16 ounces whipped topping (2 8-ounce containers) like Cool Whip
- 5.1 ounces vanilla instant pudding
- 5.9 ounces chocolate fudge instant pudding
- 3 cups milk
- ¼ cup grated semi-sweet chocolate bar
- additional finely chopped nuts for garnish (optional)
Instructions
- Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish with nonstick cooking spray.
- In a medium mixing bowl, combine flour, melted butter, and chopped nuts until well combined and crumbly. Press into the prepared baking dish and bake for 20 to 25 minutes, or until lightly golden brown around edges. Remove from the oven and set aside to cool.
- In a separate bowl, use an electric mixer to beat cream cheese, powdered sugar, and vanilla extract. Fold in 1 container of Cool Whip and stir to combine well. Spread over cooled crust.
- In a clean bowl, whisk both the vanilla and chocolate pudding mix with 3 cups cold milk. Whisk together until smooth and thickened and spread over cream cheese layer. Spread remaining container of Cool Whip over the top.
- Cover dish with plastic wrap and refrigerate for at least two hours or overnight. Garnish with the grated chocolate and additional finely chopped nuts, if desired, before serving.
- Garnish with the grated chocolate and additional finely chopped nuts, if desired, before serving.
Notes
Nutrition
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Paul says
Awesome!! I’ve made it once as described here and just made it again with Key Lime Pie filling. Used about 1 1/2 cans of it, did not “cut” it with cool whip as in can instructions since there is already so much in this recipe. I also use a 1/2 measure more of everything in the cream cheese layer because I just did not get enough of that cream cheese flavor in the original recipe, was kind of drowned out (even though it was still great). Can’t wait to try this with some other different idea, you can literally put anything in this. Various pie fillings and puddings, mousse…..and being gluten-free this crust is amazing as well as a graham cracker crust alternative. Love it!
lrv says
Can the keebler ready crust shortbread or graham cracker crust pie shells be used instead of using the cookie base in the receipe?
Valerie says
I haven’t tried it but I imagine it would work just fine. I have to say though that this particular crust adds a lot to this recipe.
amy taylor says
Very good easy to put together. I did add 1 tsp of salt the crust. I think it tasted like a chocolate silk pie with nuts. The crust was very much like a buttery pecan sandie cookie. I would make this again.
Angel says
I prefer dark chocolate/chocolate fudge. Has anyone tried this without mixing the vanilla and only using chocolate?
Kristy says
Yes! I only make this with ALL chocolate pudding. 🙂
Wendy L Singleton says
I used Graham cracker crust. It’s just as good cause we have family members allergic to nuts. We always called this “better than sex dessert”. Lol. We have have combine puddings or done seperate layers. Do have to wait for 1 layer to firm up before adding the next pudding layer.
Barbara says
This is a good recipe. I happen to have time to make cooked pudding so this is how I serve it. Either way, people like it. I use butterscotch pudding. Cook and serve, 2 small pkgs, 3 c milk. I also use whipped cream. (Made from carton, not canned). We love this.
I enjoy reading comments, too. You can’t go wrong with this dessert.
I’m 77. My babies are grown so I have time in the kitchen to make pudding and whip cream. ?
Pamela Jones says
I was just going to ask a question under this recipe. I really don’t care for the instant putting and was going to ask if anyone had made it with the cooked pudding . And I also like real whip cream as well. You answered all my questions! Thank you very much
Karen Musgrave says
Years ago while working at Raytheon Computer a friend brought this dessert for a potluck. She had gotten it from a friend but didn’t have a name for it. So six of us sat around the table and came up this Robert Redford. He became really popular in the late 60’s early 70’s. I didn’t find out until recently you could find it on the internet under Robert Redford. Very interesting.
Rhonda Cypher says
This recipe is our family’s traditional dessert that we usually make at Thanksgiving and we call it “chocolate crunch.” The name does not matter because it is delish!
J. Thompson says
Yes u can do sugar free low fat even to point of buzzing Splenda or truviea in a blender till powdered but I’ve never messed w the crust but I figure it’s not enough to make no never mind and I use skim milk also. It turns out beautiful and u can’t tell it’s not that bad for you. Freezing I don’t know. But don’t tell them it’s healthier and they will never know. Enjoy
Becky says
I just made this tonight for a dinner with friends tomorrow. I sure hope it tastes as good as yours I kept the vanillas as a separate layer then the chocolate as a desperate layer uuugi misread. We will find out tomorrow yum!
Polly McKee says
Can this be lightened up using sugar free pudding, light cool whip and light cream cheese?
Valerie says
I think it would work just fine. Please let me know how it turns out for you if you decide to try it. 🙂