Better than Robert Redford Dessert 13 Desserts, Sweet Desserts
Heat over to 350 degrees. Coat a 13 x 9 x 2 inch baking dish with nonstick cooking spray. In a medium size bowl, mix flour, walnuts and butter. Pat into prepared dish. Bake at 350 degrees for 15 minutes. Cool. In a bowl, beat cream cheese and sugar until smooth. Fold in half of the whipped topping. Spread over cooled crust.
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Preheat the oven to 350 degrees Fahrenheit. Generously grease a 9-x13-inch baking pan with butter. In a large bowl, beat the butter with an electric mixer at medium speed until light and fluffy, about 1 minute. Reduce the mixer speed to low, gradually add the flour, and beat just until combined.
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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.
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Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack. In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 carton whipped topping. Spread over crust.
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Shake out excess. Step 2. To make cake: Grind nuts to a powder in a food processor. Set aside. Step 3. Break up chocolate and melt in the top of a double boiler over shallow, warm water on moderate heat. Transfer to a bowl and let cool. Step 4. Meanwhile, in the bowl of an electric mixer, beat butter until soft.
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Preheat oven to 350 degrees. For the crust, combine pecans, flour, and butter in a bowl. Spread in a greased 9×13 baking dish. Bake for 12 minutes and then let cool completely. For the first layer, mix together cream cheese, sugar, and 8 oz of cool whip. Spread over crust.
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Bottom layer. Mix together the flour, butter and chopped nuts until the dough is crumble-like. Press the mixture into a greased 9×13-inch pan. Bake the cookie crust at 350 degrees for 15 to 20 minutes or until lightly golden. Let the cookie crust cool.
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In a medium mixing bowl, combine the cream cheese, powdered sugar, and vanilla extract. Beat until light and fluffy. Set aside. 4. In another mixing bowl, whip together the pudding mix and cold milk, beating until well combined and thickened, about 2 minutes. 5.
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4th Layer: Mix 1st layer and press into 9×13 pan, will seem skimpy - just keep flattening it out in the pan. Bake 15 minutes at 375 degrees. Remove and cool. Mix 2nd layer together and spread over 1st layer. Place in fridge to cool. Mix the pudding with milk and whip for 2 minutes. Spread over second layer. Spread remaining cool whip over.
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Robert Redford Dessert. When it comes to chilled desserts, Robert Redford Dessert is always a winner at family dinner or social gatherings. A pecan crust is topped with a cream cheese layer, then a layer of chocolate pudding, and topped off with whipped cream. This layered dessert recipe will go over so well, it will be as if Robert Redford.
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The Next Best Thing To Robert Redford Dessert is a 9x13 dish of pure bliss. It's also incredibly easy to make. As an Amazon Associate I earn from qualifying purchases. There are desserts, and then there's the Next Best Thing To Robert Redford dessert.
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ingredients. For the crust, mix flour, butter and nuts until crumbly, press into 9x13 inch pan and bake at 350° for 20 minutes. Cool completely. Beat cream cheese and powdered sugar on high with a mixer until smooth. Fold in half the whipped topping. Spread over cooled crust. Mix the puddings with milk, beat slowly with mixer until smooth (2.
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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.
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Melt butter; mix with flour and press into baking pan. Pour pecans over and press down. Bake 15 minutes at 350 degrees Fahrenheit. Cool. Mix cream cheese with confectioners' sugar and peanut butter. Mix well. Pour over crust. Mix vanilla and chocolate pudding mixes with the milk and Cool Whip. Beat well.
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Press into a 9X13 inch baking pan. Bake for 15 minutes and allow to cool completely. Prepare the Filling In a bowl mix together the cream cheese layer ingredients (cream cheese, powdered sugar and cool whip) and spread half of the mixture over cooled crust. Save the remaining half for the topping.
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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.
