Better Than Robert Redford Dessert
1/2 cup (1 stick) margarine or butter, melted
1/2 cup broken pecans
1 cup flour
1 cup confectioners’ sugar
1 (8-ounce) package cream cheese, softened at room temperature
1 (12- or 16-ounce) container thawed whipped topping, divided
1 (6-ounce) box or 2 (3-ounce) boxes instant chocolate pudding
3 cups (2-percent) milk, cold
Preheat oven to 350 degrees.
Crust: Mix melted margarine with pecans and flour. Press into bottom of a 9-inch pie pan. Bake for about 15 minutes or until the crust becomes lightly brown and fairly firm. (Watch carefully and don’t allow to burn.) Remove from the oven and cool.
Filling: In a mixing bowl, combine confectioners’ sugar, cream cheese and 1 cup whipped topping. Mix until smooth. Spread gently over the cooled crust.
In a bowl, mix together chocolate pudding and milk according to package directions. Spread over cream cheese mixture. Cover with whipped topping (I take a heaping teaspoonful and gently place it on the filling, then repeat until all the pudding is covered. Then I lightly swirl the topping together. It makes a huge and luscious looking pie.)
Refrigerate several hours or overnight.
Makes 8 servings.