Robert Redford Dessert {My Way}
This layered pudding Robert Redford dessert is a classically great dessert to have in your recipe base. It is always a crowd pleaser.
Raise your hand if your are not familiar with this layered pudding dessert?
It is one popular delicacy, let me tell you, which I can attest to since we ate it all the time growing up.
My mother was quite the layered-pudding-dessert-connoisseur. And she’ll love me for saying that (hi, mom!).
I had kind of forgotten about this beauty of a treat until Lindsay a reader and fellow blogger emailed me pictures of a version she had made (called Sadie’s Dessert) and let me know she had used the homemade pudding recipes with stellar success.
Apparently homemade pudding has a lovely, thick, creamy consistency which makes slicing this dessert quite dreamy compared to the boxed pudding that can remain a bit runny.
So I decided it was time to resurrect the good ol’ Robert Redford dessert for my family to enjoy. It goes by many a name but Robert Redford Dessert is how I know it even though I have no idea the why’s and wherefore’s of the name.
I made a few modifications of my own – keeping the pudding strictly chocolate (instead of mixing in or alternating layers of vanilla pudding) and using sweetened whipped cream instead of cool whip.
I’d say, judging by the family’s exclamations of joy, it went over just as well as if Robert Redford would have walked into our kitchen himself. Ok, actually, the dessert went over even better since my kids have no idea who the dickens Robert Redford is and would be much more impressed with a visit from the Kratt brothers (Wild Kratts on PBS anyone?) or R2D2.
Making the pudding ahead of time, as well as the other components, makes this dessert a breeze, and I’m telling you, it’s just a classically great dessert to have in your recipe base.
The chocolate curls, while not necessary, make an otherwise down-home pudding dessert seem a bit more gourmet. That is until one of your children, who shall remain nameless in my family, use one or four of them as missiles to shoot at their brothers. Definitely not gourmet. Welcome to my world.
One Year Ago: Creamy 5-Cup Fruit Salad
Two Years Ago: Asian Chicken Salad with Hoisin Vinaigrette
Three Years Ago: Peanut Butter Crunch Snack Balls
Robert Redford Dessert {My Way}
Ingredients
Crust:
- ½ cup (113 g) butter, cut into 8 pieces
- 1 cup (142 g) flour
- 1 cup finely chopped or blended chopped pecans or walnuts
Cream Cheese Layer:
- 1 ½ cups (171 g) powdered sugar
- 12 ounces (340 g) cream cheese, softened to room temperature
- 2 cups heavy whipping cream + 1/4 cup powdered sugar
Pudding Layer:
- 4 cups homemade chocolate pudding
Extra:
- Reserved whipped cream and chocolate curls for garnish
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. Remove the pan to a wire rack and let it cool completely before proceeding.
- For the cream cheese layer, in a medium bowl, combine the heavy whipping cream and 1/4 cup powdered sugar and whip at high speed until stiff peaks form. In another large bowl, whip together the cream cheese and powdered sugar until smooth and creamy. Fold in about 3/4 of the sweetened whipped cream and mix until blended, taking care to mix gently so as not to deflate the whipped cream. Set aside both the cream cheese mixture and the remaining sweetened whipped cream.
- To assemble, spread the whipped cream cheese mixture over the cooled crust. Top the cream cheese layer with the chocolate pudding, spreading all the way to the edges of the pan. Top with the remaining sweetened whipped cream. Refrigerate until ready to serve. Cut into slices and top with chocolate curls or shaved chocolate, if desired.
Notes
Recommended Products
Recipe Source: inspired by the recipe my mom made all the while growing up combined with Sadie’s Dessert, sent to me by Lindsay (thanks!)
I love this desert. Does it freeze well?
I’ve never tried but I don’t think it would freeze very well due to all the dairy.
Hi, I’ve made similar desserts to this and have frozen them successfully. To be certain, you can try cutting a small piece and freezing it overnight. The only thing is that you have to thaw it to a certain point before you can eat it and be sure to cut the whole thing before you freeze if you do. The crust is the only thing – this one might not work well, but I’ve done the same type of filling with a cookie crust and freezing it was part of the recipe, as was letting it sit out for 10-15 minutes before cutting, but I’ve found that if you partially freeze it, then cut it when it’s firmer, and then fully freeze it, it makes it easier to serve later.
I LOVE this dessert! My family calls it “Prophet’s Dessert”.
My grandma always made it for Thanksgiving and Christmas. She used lemon pudding with crushed pineapple. SO yummy!
I’ve made it so many times and like to change it up a bit.
My favorite is banana pudding with sliced fresh bananas (I put the sliced bananas under the pudding so they don’t turn brown).
I love butterscotch, pistachio and chocolate puddings as well.
I’ve even changed up the crust so it’s a little sweeter. My hubby doesn’t care for the nuts/butter/flour crust.
I love your recipes Mel! Thank you for sharing them with us!
Can the 1 cup nuts be replaces with one additional cup of flour? My daughter is allergic to cashes and hazelnuts, and I am trying to avoid the other tree nuts also.
Thanks!
Hi Martina, if you replace the nuts with flour, I’d only do about 1/2 cup flour extra.
A great substitute crust is crushed oreo’s – mix with melted butter and press down firmly (I use a measuring cup and smash hard). You don’t bake it – once you’ve refrigerated it melds with the filling just like a graham cracker crust but you don’t have to add any sugar. I’ve also used gluten-free sandwich cookies to make this crust.
Hello Mel,
Could you tell me if your Homemade Chocolate Pudding recipe is on your site? I prefer a homemade pudding to the instant.
Sincerely,
Melody Duke
Melody Duke – Here is the recipe since the site is down.
Homemade Chocolate Pudding
Makes about 4 cups of pudding
1/4 cup packed light brown sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons cornstarch
1/4 teaspoon salt
2 3/4 cups whole milk
1/4 cup heavy cream
1 cup milk chocolate chips (or 6 ounces bar milk chocolate chopped)
1/2 teaspoon vanilla extract
In a large saucepan, combine the brown sugar, cocoa, cornstarch and salt, whisking lightly. Whisk in the milk and cream to the sugar mixture until it is smooth. Stir in the chocolate chips and bring the mixture to a simmer over medium heat, whisking or stirring occasionally. Once the mixture is at a simmer, reduce the heat to medium-low and cook, whisking constantly, until the mixture is thickened and large bubbles pop at the surface, 2 to 3 minutes. Take the pot off the heat and stir in the vanilla.
Transfer the pudding to a large bowl and cover with plastic wrap, pressing the plastic wrap directly onto the surface of the pudding to avoid a skin starting to form. Refrigerate the pudding until it is completely cool, at least 4 hours but up to 3 days, if it is stored in an airtight container. Serve with a dollop of whipped cream…or not.
Thank you, so very much for the recipe. I can’t wait to serve it to my family. I know it will become one of their favorites.
I grew up in Colo. where it was called BTRRD. My husband is a chocoholic and this was the ONE dessert that I had that he could only eat a small piece of at a time instead of most of it. We love it with pistachio pudding also. Tried different kinds of pie fillings. Once I tried the Key Lime Pie Filling. That was it. That is the only way he wants it made now! And he LOVES Chocolate. Never thought of doubling the crust recipe and I love crust. I will have to try it with the Pumpkin Pudding.
You do not have to cool the pudding (if you make homemade) just cool after poured onto crust and then put whipped cream on top. It lays much better and doesn’t separate. I’m 75 and my mother used to make this for me when I was a little girl.
Howdy – got here via a search for pudding from scratch.
Re: the name “Better-Than-Robert-Redford-Dessert”
I heard about the origin, but I know the middle part of this story from my own experience.
A few decades ago, Mr. Redford revealed that his favorite dessert was “A Lemon Dream” (a.k.a., “Lemon Layers”), which is very similar to your recipe. It was 4 layers: 1. nut crust – same; 2. cream cheese mousse – c.c. + Cool Whip; 3. pudding – 2 pkgs of lemon flavored instant pudding (prepared); 4 whipped topping – Cool Whip.
Being associated with a very popular celebrity and comprised of mostly convenience foods, the recipe became something of a sensation, especially among the kitchen-impaired like college students and some homemakers. The name apparently evolved as follows:
“Lemon Dream: You Know, It’s Robert Redford’s Favorite Dessert” > “Lemon Dream: That Robert Redford Dessert” > “The Robert Redford Dessert”.
Lemon is a wonderful thing, but the chocoholics, as chocoholics do, thought, this would be better with chocolate. So, they swapped the 2 boxes of lemon pudding with a box of vanilla flavor and a box of chocolate flavor. And the result was, “Better Than Robert-Redford-Dessert Dessert” which, of course, became shortened to “Better-Than-Robert-Redford”. (Aside: I’ve never seen it executed, but I always thought,”If you’re so into chocolate, why not 1 pkg milk chocolate pudding and 1 pkg chocolate fudge pudding?”)
Then, the “more-is-more” crowd got in on it and thought, a nut crust is nice but how about more nuts on top? Then nuts on top is nice, but how about candied nuts? Also, nuts are nice, but how about more chocolate? and added chocolate curls. Then, chocolate curls and candied nuts are nice, but how about chopped candy bars?
When I was in college, I saw versions with Snickers, ROLOS, PNB Cups, Heath Bars; even Mounds and Junior Mints.
Anyway, I’ve only once made any version of this because I truly dislike instant pudding’s synthetic taste and (to me) unpleasant texture. (Pudding in a can was on a crazy low sale price but I hesitated, thinking “Will I really eat pudding from a can?” Then I remembered BTRR, and it was actually pretty excellent with ready made pudding. Super silky, thought hard to slice prettily.)
Anyway, hope you enjoy the story of the name.
Thanks for the post; it brought back fun memories of bygone days, friends and food choices. And I really do need a good “from scratch” pudding recipe.
It doesn’t look like you need any more comments on this one, ha ha, but I like to report back when I’ve made something. So, first of all, loved the pudding recipe. I like to throw in a small handful of chocolate chips at the end of cooking it, so they start to melt just a little and then I come across them at random when I’m eating the pudding. Fun little surprise in the middle of a creamy delicious treat. So, then we went ahead and made the robert redford recipe. We doubled the crust, but made it half wheat. I’m thinking I would go all white flour next time. Also, hubby wanted to add some salt to the crust. Wouldn’t do that again either, although he still liked the crust. I usually enjoy crust, so next time I’ll stick to the recipe 🙂 Thanks, it is still very delicious and was fun to make.
Looks devine. My kids LOVE Kratts!!
My mom made this version growing up from a recipe in a magazine ad. It was originally called “Striped Delight” but in our house it was always called the Missionary Dessert. My mom always made it when we had the missionaries over for dinner because the 9 x 13 pan served a lot of people and most everyone likes it. Always chocolate because the other flavors were just not as awesome. I’ve toyed with making the ingredients homemade over the years (especially using real whipped cream and have even made it in a round springform pan so I could cut it into wedges and be “fancier” for when one child wanted it for his birthday. Made it for same child the night before he left on his mission and the first thing he said in his Christmas phone call was his request for it the day he gets home from his mission. I will try your version for him when he gets home. Truly the “missionary dessert” in my family.
Thanks for the recipe! I made this with Pumpkin Spice pudding mix and sprinkled cinnamon and nutmeg on top. The kids loved it!
@Nicole – You say in your comment that even after you added vanilla that it tasted like lightly sweetened whipped cream – but that’s exactly what it is supposed to taste like. It drives me crazy when people leave comments that they didn’t like a recipe when they changed a major component of it. In your case, you used boxed pudding mixes which would absolutely ruin the overall play of flavors in this dessert. I have made this and let me tell you that because of the homemade pudding’s complexity in flavor and sweetness, it pairs wonderfully with the crust (although I prefer a single crust and not the doubled ingredients like in the recipe) and lightly sweetened whipped cream. The fact that you’ve never commented on a recipe before and you come out to comment on this one negatively when you changed such a huge part of it – well, it’s maddening. The problem with mainstream America is that they prefer processed, overly sweet boxed products (like your pudding mixes) – as evidenced by your children digging for the fake pudding. Because of that, you made a disaster of a delicious, perfect pudding dessert. I’d encourage you to try this recipe as written before commenting that it didn’t work for you. Thanks for letting ME vent.
Hi there! I just have to comment here. I made this last night from one of my boards on Pinterest, and I have to say I was a little disappointed (especially since I’ve heard this dessert is also called “Better than S@x Dessert”!) Now, I used boxed pudding, which was the whole reason I chose this recipe, cuz I needed to use up the box of pudding. But the pudding tasted fine. It was the crust and the cream mixture I had a problem with. Usually when you make whipped cream, there’s vanilla in it. This recipe called for no vanilla, and I thought it needed more powdered sugar. I even added vanilla and it still just tasted like lightly sweetened cream. I thought the crust needed a little white sugar also. The whole dessert tasted really bland. I cook quite alot, and I’m not saying I know EVERYTHING, but when my kids are scraping off homemade whipped cream to get to the pudding….there’s a problem! I’m really not trying to be mean here. Just…if you plan on making this, add about a teaspoon of vanilla to the cream, and about 40%-50% more powdered sugar, and maybe a tablespoon of white sugar to the crust. Just a suggestion. =) Thanks for letting me vent…I have never commented on a recipe before! LOL!
HAHA. My mom made this all the time when we were younger. She always called it “sex in a pan” but it was only around kids they called it “Robert Redford”. That analogy still haunts me 🙂 Thanks for posting this and bringing back memories!!
redebary – I’m not familiar with gluten-free substitutions but if you can find a sub for the flour in the crust, then, sure, it could be gluten-free.
Can this be made gluten free?
The first time I ever had this, it was made with lemon pudding and called “Lemon Lush.” A fellow twin mom had brought it to our monthly twins club meeting. We were elbowing each other out of the way to get at it. I, of course, got the recipe–and, chocoholic that I am, substituted chocolate pudding for the lemon. It was wonderful with lemon and absolutely fabulous with chocolate–you can never go wrong with chocolate! Haven’t made it yet this summer…putting it on the list!
I’d often see this dessert at our after church pot-luck lunches. We called it “Mennonite Delight!”
This dessert has been in my family for almost 20 years. We call it “Sex in a Pan”. Southern Living magazine printed it years ago and called it “Chocolate Quad”. Wonder who really came up with it?? How fun! I’ve made it with pumpkin pudding (a seasonal item) and sprinkled cinnamon on top. It’s SO easy to experiment with the flavors by changing the nuts and pudding used; walnuts and banana pudding, macadamia and butterscotch, etc.
At my house it was always called “Icebox Pie” and was either lemon, chocolate or butterscotch (my Gran’s favorite). I love seeing all the different names this yummy little dessert has!
All of the names people have for this dessert is quite entertaining! I think my mom calls is Sunday Pie. She loves this & I will make this for her (your way) on my next trip home. Thanks!
Mel,
You’re giving me a total “growing up in Utah” food flashback this week with this dessert and Orange Julius! If you’ll just post something with jello and pistachio pudding and a great funeral potato recipe, my life will be complete! I loved this dessert and had forgotten about it. It will be on the menu for Sunday.
I first had this recipe made with lemon pudding and it’s been a favorite of mine for at least 25 years. I’ve done the chocolate, which is very good, but for a summer dessert, the lemon is exceptionaly refreshing. I saw someone mentioned coconut pudding…I’ll have to give that a try next time and make it with toasted coconut. Thanks for sharing!
My grandma used to make this and I LOVED it! I’ve never tried it with homemade pudding. I will definitely be trying this version soon!
I made this over the weekend and it was a huge hit. I did slack a little and make boxed pudding, but I did double the crust! Great idea! Thanks for the great recipe!
We knew it as chocolate dream dessert. My favorite version is using homemade lemon pudding instead of chocolate – we call it “Lemon Lush”
I made the boxed version once with a layer of melted chocolate on top of the crust and coconut pudding. It was awesome.
I read through all the comments and didn’t find the name we had for this dessert growing up.
Nutty Torte
It”s quite interesting to read all the different names and stories behind this. Who’d have thought you’d get so much response from one little innocent looking recipe! 🙂 I have a version with the premade ingredients, but I am now excited to try it with all the homemade stuff.
4 layer pie! that’s what my family calls this yummalicious recipe!
I must make this soon, very very soon.
Maybe even on Tuesday!
Oh my gosh! I haven’t had this since I was a kid! I totally forgot about it! My Mom used to make it when family/company came over and the ladies would always *whisper* the name…
SEX IN A PAN.
I HAVE to make this for my Mom’s birthday next weekend now 🙂
Talk about taking me back about a hundred years (OK, maybe only 25!) but this dessert was a standard back when my kids where young…and yes, with boxed pudding. What a fabulous revision; maybe I haven’t made it for so long since it’s been years since I’ve been interested in anything from a box or whipped cream that really isn’t. 🙂
I’ve never heard it called or attributed to Robert Redford but I’m OK with that. I fell madly in love with him in the Butch Cassidy days and I’ve been a forever fan. Great job!
i never really swooned over robert redford (i guess i just don’t go for blondes, even if they’re rugged and manly), and i’ve also never seen this dessert before. it’s true. i’m glad you’ve introduced me to it, as i see great potential for different variations!
My hubby would LOVE this amazing dessert! He does not like instant pudding, but homemade is another story! I’m copying to try!!!!
PS…thanks for your sweet comment.
I grew up knowing this as “4-layer Delight”..we have made it many ways, one of my very fave is with lemon Pudding in the Summer..SO refreshing. I also love it with Pistachio..And the Chocolate of course. The possibilities are endless with this one!
Yummy. I love making your homemade puddings and trying different things with them. Lindsay is also my best friend so we are constantly making things from your blog and talking about what we make. One of my favorite new things to try from your blog was to take your old fashioned coconut cream pie recipe and make mini pies in dessert cups with a little graham cracker crust pressed into the bottom of each. There is just something about individual desserts that always makes people go wow. Thanks for all your fun ideas!
One of my all time favorite desserts is a pre-bought pie crust, with cooked chocolate pudding and redi-whip on top. Brings me back to being 10 and learning how to make the pie so I could just eat it myself…..such sophisticated tastes!
Well, this is the grown up version and it looks awesome, I am going to add this to my make in 2012 list.
Wow – that looks AMAZING!
BTW- This is also very good using blueberry pie filling in place of the pudding layer. I have actually made it with cherry pie filling and also with fresh sliced strawberries and strawberry glaze.
Mel,
I usually use the boxed pudding, but I only add 1 and 1/2 cups of milk per box of pudding. This allows for a thicker pudding and still taste fine. I personally like to add a little less powdered sugarto the cream cheese mixture. I think it gives it a slightly more cheesecake-like taste. My families favorite version of this uses pecans in the crust and uses butterscotch pudding. It tastes like butter pecan and is so delicious. BTW- I have heard it called either Amish Dessert or Pecan Delight. I know some of you may be skeptical, but you really should try this made with pistachio pudding. If you don’t have pistachio nuts for the crust use finely chopped almonds. Thanks and GOD Bless All!!
Yah, I’m so happy to find that other people call this dessert Robert Redford as well! I thought is was just my family. Thought my mom must have had a crush on him! I love this tuff!
this is my family’s all time favorite dessert! my mom pretty much makes it for every holiday or family gathering. only to us it’s always been Bavarian Dessert… funny how many different names one delicious dish can have!
I was introduced to this dessert by my husband’s family. They call it Love Pie. Also, I think both my boys and my husbands would be way more excited if R2D2 came in the door rather than Robert Redford. It’s been a while since I’ve made this, and I’ve been meaning to try your homemade pudding recipes too, so now I have an excuse to do both!
I was introduced to this with hazelnut crust it was ok but I had the thought that pecans would be yummiest, and look here you go. Anyway that really wasn’t the point, the point was you make too many delicious things on here my fear in life is I won’t have time to make them all. My mother-in-law and I are hooked thanks! I am about to head over and comment on the enchelada soup yummy
We called it “Grandma’s Pudding Cake” when we begged her to make it! Yum! Brought back some great memories. I’m going to make it for my great nephew this weekend.
Mel, my boys and your boys would be best friends if we lived close! This dessert looks amazing, growing up we had something similar called “Rocky Mountain Mudslide.” Looks like it goes by many different names!
This is good stuff! But we call it Chocolate Yummy, because it is really yummy!
I had never heard of this before, but I feel like we need to become better acquainted for sure. And I agree, boxed pudding doesn’t hold a candle to the real thing!
I LOVE this desert! We have it multiple times during the year. My FAVORITE though is made with butterscotch pudding! BEST EVER! Of course we just call it Chocolate Dessert lol
My sister in-law introduced me to this type of yumminess. It is known in her family as Girdle Buster. lol!
Ooo, excited to try. And yes, we know the Kratt brothers, in fact two of my boys are watching it RIGHT NOW! Hah! Good to know other mothers are singing ” Wild, Wild Wild Kratts!” in their head all day too!