Better Than Robert Redford Dessert
Here’s what you need:
For the crust:
- 1 stick salted butter, softened
- 1 cup finely chopped pecans
- 1 cup all purpose flour
For the layers:
- 1 - 24 oz. container Philadelphia Cheesecake Filling
- 1 - 8 oz. container Cool Whip (or you can make freshed whipped cream)
- 1 large box instant Vanilla Pudding (prepared as directed on box)
- 1 large box instant Chocolate Pudding (prepared as directed on box)
- about 4 oz. of grated chocolate bar (or mini chocolate chips) to garnish the top
In a large bowl, mix together butter, flour, and chopped pecans. Once fully incorporated and crumbly, pour out into a 9x13 pan and press to evenly cover the bottom of the pan. Bake in your preheated oven for 15-20 minutes or until the cookie is golden brown. Set aside to cool completely.
While the crust/cookie is cooling make your vanilla and chocolate puddings in two separate bowls.
Once the crust is completely cooled (you can put it in the freezer for a few minutes to speed up the cooling time) spread your cheesecake filling over the bottom, careful to seal all of the edges. Next pour your vanilla pudding over the cheesecake layer and smooth to the edges. Now pour your chocolate pudding over the vanilla and smooth to the edges. Finally, top with your whipped cream (cool whip or homemade) and smooth to the edges to seal in the chocolate pudding.
Top with your grated chocolate bar or mini chocolate chips and refrigerate for 2-4 hours until set. It's best if served the same day it's made. Enjoy!
NOTE**:
You can sub out the cheesecake filling for 1 8oz block of cream cheese and 1 cup granulated sugar. Mix these together well and then spread over the cookie/crust.
