Next Best Thing to Robert Redford Dessert features a buttery nut crust, creamy cream cheese layer, and a smooth combination of vanilla and chocolate pudding topped with whipped topping. This layered dessert is easy to make, perfect for holidays, family gatherings, or potlucks. Garnished with grated chocolate and chopped nuts, it offers a rich, creamy, and nutty flavor that is both visually appealing and delicious.

Ingredients

1 ¼ cups all-purpose flour
10 tablespoons butter, melted
1 cup finely chopped pecans or walnuts
8 ounces cream cheese (regular or 1/3 less fat, like Neufchatel)
1 cup powdered sugar
1 teaspoon vanilla extract
16 ounces whipped topping (2 containers, 8 ounces each), such as Cool Whip
5.1 ounces vanilla instant pudding mix
5.9 ounces chocolate fudge instant pudding mix
3 cups cold milk
¼ cup grated semi-sweet chocolate
Additional chopped nuts for garnish (optional)

Instructions

Preheat oven to 350°F (175°C) and lightly coat a 13×9-inch baking dish with nonstick spray.
In a medium bowl, combine flour, melted butter, and chopped nuts until crumbly. Press the mixture evenly into the prepared baking dish. Bake for 20–25 minutes or until edges are lightly golden. Remove from oven and let cool completely.
In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth using an electric mixer. Gently fold in 1 container of whipped topping until fully combined. Spread this mixture evenly over the cooled crust.
In a clean bowl, whisk together vanilla and chocolate pudding mixes with 3 cups cold milk until smooth and thickened. Spread the pudding layer evenly over the cream cheese layer.
Spread the remaining container of whipped topping over the pudding layer.
Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Before serving, garnish with grated chocolate and additional chopped nuts if desired.

Why You’ll Love This Recipe

This dessert is creamy, layered, and nutty, combining a buttery crust, rich cream cheese, and smooth pudding. It’s a make-ahead dessert that stays chilled and perfect for gatherings or weeknight treats.

Tips

Let the crust cool completely before adding the cream cheese layer to prevent melting.
Use cold milk for instant pudding to ensure proper thickening.
Refrigerate for several hours to allow layers to set fully.
Chop nuts finely if you prefer a smoother texture in the crust.

Variations and Substitutions

Nuts: Substitute pecans or walnuts with almonds or skip nuts for a nut-free version.
Whipped topping: Homemade whipped cream can replace store-bought Cool Whip.
Pudding: Try chocolate or butterscotch pudding for a flavor twist.
Crust: Use graham cracker crumbs instead of a nut-flour crust.

FAQs

Q: Can I make this dessert ahead of time?
A: Yes, it can be made a day in advance and stored in the refrigerator.

Q: Can this dessert be frozen?
A: It can be frozen, but the texture of the whipped topping may change slightly. Thaw in the refrigerator before serving.

Q: How many servings does this dessert make?
A: Typically 12–16 servings depending on portion size.

Serving

Cut into squares and serve chilled. Garnish with grated chocolate or extra chopped nuts for presentation.

Suggestions

Pair with coffee, tea, or milk for a balanced dessert experience.
Add fresh berries on top for added color and flavor.
Serve at potlucks, holiday gatherings, or family dinners for a crowd-pleasing dessert.