Sunday Dessert – The Next Best Thing to Robert Redford

Since my 85 years have started to catch up with me, I don’t cook as often, particularly experimenting with new recipes that I can share. I do still cook the family holiday meals, though, and every Sunday fix lunch for my two daughters which features a favorite recipe and is followed by 3 hours of various kinds of needlework and chatting. For these lunches, I always make something they especially like from my blogs of over 10 years and I thought it might be fun to share my Sunday desserts each week.

Our dessert this week is an easy-to-make chilled concoction from 1984 named The Next Best Thing to Robert Redford.  I received this recipe in an exchange back when we did things by snail mail and it has been a favorite ever since.  As I said in my post in 2010, Robert Redford still looks good to me (I’m 4 years older than he is).

https://lillianscupboard.wordpress.com/2010/08/10/the-next-best-thing-to-robert-redford/

The Next Best Thing to Robert Redford

Crust:

1/2 cup all-purpose flour
1/4 cup butter, cut in small cubes
1/2 cup toasted pecans, chopped

Filling:

4 oz. cream cheese, softened
1/2 cup granulated sugar
8 oz. carton of Cool Whip whipped topping, divided
Small package of instant vanilla pudding (four 1/2-cup svgs.)
1-1/2 cups milk, divided
Small package of instant chocolate pudding (four 1/2-cup svgs.)
Block of Hershey chocolate bar or Ghirardelli milk chocolate bar
Pecans for garnishing

Preheat oven to 350 degrees F

To Make the Crust:

Mix the flour, butter and pecans well. Press mixture in a 9×9 baking pan. Bake @ 350 degrees F for 15 minutes until lightly brown. Cool

To Make Filling and Assemble:

Layer 1: Beat cream cheese and sugar until fluffy. Fold in 4 ounces (half of an 8-oz. carton) of whipped topping. Spread over cooled crust.

Layer 2: Mix vanilla pudding and 3/4 cup of milk until thickened. Spread over Layer 1.

Layer 3: Mix chocolate pudding and 3/4 cup of milk until thickened. Spread over Layer 2.

Layer 4: Spread remaining 4 oz. of whipped topping over Layer 3.

Grate the block of milk chocolate over the top of the dessert and garnish with whole toasted pecans.

Refrigerate for at least one hour before serving.

Also served: A favorite beef entrée that cooks slowly in the oven and is served over rice – Really Good Ginger Beef. I always have steamed /sautéed broccoli and carrots with this meal.  From my post of 2007:

https://lillianscupboard.wordpress.com/2007/09/22/really-good-ginger-beef/

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The Best of 2010

It’s been another fun year of blogging and on this last day of 2010, I revisited the 10 most popular of the past year’s posts.

Farmer’s Wife Sampler Quilt

Round Patchwork Tablecloth

The Next Best Thing to Robert Redford Dessert

Irish Lemon Blackberry Sponge Pudding

Pork-Apple-Sweet Potato Casserole

Peach Crumble Pie

Creamy Ham Tetrazzini

Vintage Hanky Heart Pillow

Light Pineapple Cheesecake

Tasty Gingerbread Muffins


Happy New Year to All!


The Next Best Thing to Robert Redford

In 1984, I participated in a recipe exchange by mail and this is one of the recipes I received.  There are a lot of versions of this dessert with a lot of names, but since Robert Redford still looks good to me, I’m keeping it.  This is an easy dessert to assemble, should be made ahead of time and chilled, and is very rich and delicious.

THE NEXT BEST THING TO ROBERT REDFORD

Crust:

  • 1/2 cup all-purpose flour
  • 1/4 cup butter, cut in small cubes
  • 1/2 cup toasted pecans, chopped

Filling:

  • 4 oz. cream cheese, softened
  • 1/2 cup granulated sugar
  • 8 oz. carton of Cool Whip whipped topping, divided
  • Small package of instant vanilla pudding (four 1/2-cup svgs.)
  • 1-1/2 cups milk, divided
  • Small package of instant chocolate pudding (four 1/2-cup svgs.)
  • Block of Hershey chocolate bar or Ghirardelli milk chocolate bar
  • Pecans for garnishing

Preheat oven to 350 degrees F

To Make the Crust:

Mix the flour, butter and pecans well.  Press mixture in a 9×9 baking pan.  Bake @ 350 degrees F for 15 minutes until lightly brown.  Cool

To Make Filling and Assemble:

Layer 1: Beat cream cheese and sugar until fluffy.  Fold in 4 ounces (half of an 8-oz. carton) of whipped topping.  Spread over cooled crust.

Layer 2: Mix vanilla pudding and 3/4 cup of milk until thickened.  Spread over Layer 1.

Layer 3: Mix chocolate pudding and 3/4 cup of milk until thickened.  Spread over Layer 2.

Layer 4: Spread remaining 4 oz. of whipped topping over Layer 3.

Grate the block of milk chocolate over the top of the dessert and garnish with whole toasted pecans.

Refrigerate for at least one hour before serving. 

This dessert won a ribbon at the Hamilton County Fair (Cincinnati) in 1984 and has been a favorite dessert in our family ever since.

I’m so glad I took part in that chain mail recipe exchange.

“Redford”, as we call it, was our dessert today when my daughters and grandchildren returned from swimming at Boomerang Bay (Kings Island, Mason OH).  We had another old favorite for lunch – Mom’s Tuna Melts.