The Next Best Thing To Robert Redford

This no-bake dessert bar combines a buttery, crunchy pecan crust with rich layers of sweet cream cheese and dual-flavored pudding. The base is made from flour, margarine, and finely chopped pecans, baked until golden to provide a sturdy foundation. The filling features a smooth cream cheese layer followed by a thick, creamy mixture of instant vanilla and chocolate puddings. Topped with whipped topping and grated chocolate, it offers a delightful contrast of textures and flavors. It&# 226;ÂÂs an easy, make-ahead treat perfect for potlucks, family gatherings, or satisfying a sudden sweet tooth without much effort.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 16

Calories: 1449.2

Dietary: Vegetarian

Description

This no-bake dessert bar combines a buttery, crunchy pecan crust with rich layers of sweet cream cheese and dual-flavored pudding. The base is made from flour, margarine, and finely chopped pecans, baked until golden to provide a sturdy foundation. The filling features a smooth cream cheese layer followed by a thick, creamy mixture of instant vanilla and chocolate puddings. Topped with whipped topping and grated chocolate, it offers a delightful contrast of textures and flavors. It&# 226;ÂÂs an easy, make-ahead treat perfect for potlucks, family gatherings, or satisfying a sudden sweet tooth without much effort.

Ingredients

1 cups Flour
1/2 cups Margarine
1 cups Pecans; finely chopped
1 package (8 oz) cream cheese;softened
1 cups Sugar
1 package Instant vanilla pudding (lg)
1 package Instant chocolate pudding (l
3 cups Milk; cold

Directions

1
Preheat oven to 350ÃÂ°F (177ÃÂ°C).
2
In a medium bowl, combine flour, margarine, and finely chopped pecans until the mixture resembles coarse crumbs.
3
Press the crumb mixture firmly and evenly into the bottom of a greased 13x9-inch baking pan.
4
Bake the crust for 15 to 20 minutes, or until lightly golden brown.
5
Remove from oven and allow the crust to cool completely in the pan.
6
In a separate bowl, beat the softened cream cheese with sugar until smooth and creamy.
7
Gently fold half of the thawed Cool Whip into the cream cheese mixture until well combined.
8
Spread the cream cheese mixture evenly over the cooled crust.
9
In a large bowl, combine the instant vanilla pudding mix and instant chocolate pudding mix.
10
Gradually beat in the cold milk until the pudding is smooth and thickened.
11
Spread the pudding mixture evenly over the cream cheese layer.
12
Spread the remaining Cool Whip evenly over the top of the pudding layer.
13
Sprinkle grated chocolate evenly over the top.
14
Cover with plastic wrap and refrigerate overnight before serving.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 1449.2kcal

% Daily Value *
Total Fat 87.8g136%
Saturated Fat 26.4g132%
Cholesterol 45.5mg16%
Sodium 458.2mg20%
Total Carbohydrate 150.3g51%
Dietary Fiber 16.7g67%
Sugars 84.8g
Protein 23.1g47%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the crust is completely cool before adding the cream cheese layer to prevent melting.

Grated chocolate can be made by freezing a chocolate bar for 15 minutes and then grating it with a cheese grater, or by using chocolate shavings.

For best texture, use cold milk when making the pudding to ensure it thickens properly.

This dessert holds well in the refrigerator for up to 3 days. Cover tightly to prevent absorption of other fridge odors.

Substitute butter for margarine in the crust if preferred.

Keywords: dessert, pudding, pecan, chocolate, vanilla, cream cheese, no bake, layered, bars, easy, sweet, snack, treat, potluck, make ahead, cool whip, milk, flour, margarine

Read it online: https://www.chefs-mate.com/recipe/the-next-best-thing-to-robert-redford/