Robert Redford Dessert
If you were attending a party in the 1970s or 80s, there’s a good chance this dessert made an appearance on the table and there’s an equally good chance it was the first thing to disappear. Robert Redford Dessert (which you might know as “Better Than Robert Redford”) is a vintage layered dessert that became a potluck and church cookbook staple during the height of Robert Redford’s fame. The idea makes sense: name the most irresistible dessert you can think of after the most irresistible man of the era. The trend may have passed, but the deliciousness of this dessert hasn’t faded one bit.
Why two pudding flavors?
The combination of chocolate and vanilla pudding layered together is what gives this dessert its classic, old-school flavor that’s somehow greater than the sum of its parts. It gives the dessert the comfort of chocolate without it overwhelming the dish.
How Do You Make Robert Redford Dessert?
This dessert comes together in four simple layers and while it does need a couple of hours to chill before you serve it, the actual hands-on time is minimal. It’s the perfect make-ahead dessert for a gathering — just assemble it, pop it in the fridge, and let it do its thing. When you’re ready to serve it, it’s ready too!
Here’s how you make it:
Start with the crust. Cut the butter into the flour and mix in the chopped walnuts. Press that mixture into the bottom of a 9×13 pan, and bake until golden. Let it cool completely before moving on — this is important so the layers above it don’t melt into each other. This is the only part you need to bake but it helps it maintain a sturdy base during the chilling time.
Next, beat together the cream cheese and powdered sugar until they’re smooth and fold in one container of whipped topping. Spread that over your cooled crust for the first creamy layer. Then whisk up both pudding mixes with the milk until it has thickened and spread that over the cream cheese layer. Easy peasy!
Last but not least, spread the remaining container of whipped topping over everything and refrigerate it for at least two hours, though you can make this a day ahead if you need to. When you’re ready to serve, finish it off with a sprinkling of grated chocolate for a final flourish.
Ingredients
For the Crust:
1 cup all-purpose flour
2 tablespoons light butter, melted
1/4 cup finely chopped walnuts
2 tablespoons unsweetened applesauce
For the Cream Cheese Layer:
8 oz fat-free cream cheese, softened
1/3 cup powdered sugar substitute
1 cup fat-free whipped topping
For the Pudding Layers:
1 package (1 oz) sugar-free instant chocolate pudding mix
1 package (1 oz) sugar-free instant vanilla pudding mix
3 cups unsweetened almond milk
For the Topping:
2 cups light whipped topping
1 tablespoon mini chocolate chips or grated dark chocolate
Instructions
Preheat oven to 350°F (175°C).
Mix flour, melted light butter, walnuts, and applesauce until crumbly.
Press into the bottom of a 9×13-inch baking dish.
Bake for 15–18 minutes. Let cool completely.
Beat cream cheese and powdered sugar substitute until smooth. Fold in 1 cup whipped topping.
Spread the cream cheese mixture over the cooled crust.
Prepare chocolate and vanilla pudding separately according to package directions, using unsweetened almond milk if compatible with the pudding.
Spread the chocolate pudding over the cream cheese layer, followed by the vanilla pudding.
Top with light whipped topping and sprinkle with chocolate chips.
Refrigerate for at least 4 hours before serving.
