The Next Best Thing To Robert Redford
Yield
1 piePrep
35 minCook
15 minReady
7 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | package |
whipped topping, prepared
thawed |
*
|
| ½ | cup |
margarine
|
|
| 1 | package |
instant pudding mix, vanilla
|
|
| 1 | cup |
pecans
finely |
|
| 1 | package |
instant pudding mix, chocolate
|
|
| 1 | package |
cream cheese
softened |
|
| 3 | cups |
milk
cold |
|
| 1 | cup |
sugar
|
|
| 1 | x |
chocolate bar
grated |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 1 | package |
whipped topping, prepared
thawed |
*
|
| 118 | ml |
margarine
|
|
| 1 | package |
instant pudding mix, vanilla
|
|
| 237 | ml |
pecans
finely |
|
| 1 | package |
instant pudding mix, chocolate
|
|
| 1 | package |
cream cheese
softened |
|
| 7.1E+2 | ml |
milk
cold |
|
| 237 | ml |
sugar
|
|
| 1 | x |
chocolate bar
grated |
* |
Directions
Prepare bottom crust by mixing together flour, margarine and pecans until crumblike.
Press mixture into greased 13x9 inch baking pan.
Bake at 350℉ (180℃) for 15 to 20 minutes until lightly golden.
Cool.
Beat cream cheese with sugar until smooth.
Fold in half of Cool Whip.
Spread mixture over cooled crust.
Combine vanilla and chocolate pudding mixes.
Beat in milk until smooth and thickened.
Spread over cream cheese layer.
Spread remaining Cool Whip over top.
Sprinkle with grated chocolate.
Cover and refrigerate overnight.
