This creamy layered dessert has been stealing hearts at potlucks since the 1970s. With its buttery pecan crust, fluffy cream cheese middle, chocolate pudding layer, and whipped topping, it earned its Hollywood nickname for good reason. The best part is how simple it comes together, and you can make it a day ahead so it’s ready when company arrives.
Why people called this dessert after a movie star
Back when Robert Redford was the biggest name in Hollywood, someone decided this dessert was just as irresistible. The name stuck because both the actor and the dessert were hard to resist at parties. Women’s magazines like Family Circle printed versions of this recipe throughout the decade, and it showed up at every church potluck and family gathering across America.
Most families have their own version passed down through generations. Some call it Four-Layer Dessert, others know it as Chocolate Lush or Better Than Anything Dessert. Whatever the name, the combination of that nutty crust with sweet cream cheese and chocolate pudding creates something special. It’s one of those recipes where everyone asks for seconds and wants to know how you made it.
The crust makes all the difference here
Most desserts start with a graham cracker crust, but this one takes a different approach. You mix flour, melted butter, and chopped pecans together until it forms a crumbly dough. Press it into your 9×13 pan and bake until it turns golden brown around the edges. The texture comes out somewhere between shortbread and a nutty cookie crust.
The mixture feels pretty sticky when you’re working with it, so spray your spatula with cooking spray before pressing it down. Baking takes about 20 to 25 minutes at 350 degrees. Let it cool completely before adding the next layer, which usually takes around 45 minutes. Some people swap walnuts for pecans, and both work great. The nuts add a buttery crunch that balances out all the creamy layers on top.
Building the cream cheese layer properly
The second layer brings in cream cheese, sugar, and half your whipped topping. Beat the cream cheese with powdered sugar first until it gets smooth and fluffy. Powdered sugar works better here than granulated because it dissolves completely without leaving any gritty texture. Add a teaspoon of vanilla extract for extra depth, then fold in one container of Cool Whip or similar whipped topping.
Spreading this mixture over the cooled crust takes a gentle touch because little bits of the crust want to pull up. Just work slowly with an offset spatula and don’t worry if it’s not perfect. The pudding layer covers everything anyway. Some people use reduced-fat cream cheese to cut calories a bit, and it still tastes rich and creamy. The sweetened cream cheese creates this tangy-sweet layer that keeps the dessert from being one-note chocolate.
Mixing chocolate and vanilla pudding together
This layer might seem unusual because it combines both chocolate and vanilla instant pudding. Whisk both packages with three cups of cold milk until the mixture thickens up. The combination creates this chocolate flavor that’s not too intense or too sweet. Reserve a teaspoon of the dry chocolate pudding before mixing if you want to dust the top later for decoration.
The pudding sets up quickly once you add the milk, so spread it over the cream cheese layer right away. If it gets too thick, it becomes harder to spread smoothly. Some people make just chocolate pudding for a stronger chocolate hit, while others have tried lemon pudding for a completely different dessert called Lemon Lush. The vanilla-chocolate blend hits that middle ground where everyone at the party enjoys it, even people who aren’t big chocolate fans.
Topping it off with whipped cream
The final layer is simple: spread your remaining container of whipped topping across the pudding. You can use the whole 8-ounce container or just part of it, depending on how thick you like this layer. Back when Cool Whip came in 12-ounce containers, people would use half for the cream cheese layer and half for the top, which gives you just the right amount.
Once the whipped topping is spread evenly, grate some semi-sweet chocolate over the top using a vegetable peeler or box grater. This gives it a finished look and adds little bursts of real chocolate when you eat it. You can also sprinkle on some extra chopped pecans if you want. Cover the whole pan with plastic wrap and stick it in the fridge for at least two hours, though overnight works even better for clean slices.
Getting clean slices when serving time comes
Cutting through all those layers can get messy if you rush it. The dessert slices much cleaner when it’s been chilled for several hours or overnight. Keep a tall glass of hot water nearby and dip your knife in between each cut, wiping it clean with a towel. This keeps the layers from smooshing together and gives you those picture-perfect squares.
Each serving is pretty rich, so smaller squares go a long way. A 9×13 pan cuts into 12 good-sized portions or 15 smaller ones. The dessert actually tastes better on day two after all the layers have had time to set up and meld together. Leftovers keep covered in the fridge for three to four days, though they rarely last that long. The crust stays surprisingly crisp even after a couple days, which is one reason people love this recipe.
Making substitutions that actually work
Plenty of people have adapted this basic recipe over the years. Graham cracker crust works if you don’t like nuts or have allergies to deal with. Crush about 1.5 cups of graham crackers, mix with melted butter, and press into the pan. Oreo cookie crusts are another popular swap that adds more chocolate throughout.
For the pudding layer, butterscotch or pistachio pudding creates totally different desserts. Sugar-free pudding mixes and light whipped topping cut down on sugar without losing much taste. Some adventurous cooks have tried peanut butter pudding and topped it with chopped peanut butter cups. The basic structure of crust, cream cheese, pudding, and topping works as a template for whatever sounds good to you. Just keep the same proportions and you’ll end up with something delicious.
Planning ahead for parties and gatherings
This dessert shines at potlucks because it travels well and serves a crowd. You can make it up to 24 hours before you need it, which takes the stress out of party prep. Just add the chocolate shavings right before serving so they look fresh. The pan fits easily in most refrigerators, and you can cover it with foil or plastic wrap.
Freezing doesn’t work as well because the pudding layer gets watery when it thaws. If you absolutely need to freeze it, wrap individual slices tightly and eat them within a month. They’ll be softer but still taste good. Most people just make this the day before Thanksgiving, Christmas, or Easter and call it done. It sits happily in the fridge while you handle everything else, then comes out looking impressive without any last-minute fussing required.
Why this recipe keeps showing up everywhere
The 1970s gave us lots of recipes that combined convenience products with homemade touches, and this dessert represents that era perfectly. Instant pudding, Cool Whip, and a simple pressed crust meant anyone could make something impressive. Home cooks loved recipes that fed a crowd without requiring fancy techniques or expensive ingredients.
What keeps this dessert popular today is how reliably good it turns out. Kids love the sweet layers, adults appreciate the cream cheese tang cutting through the sweetness, and everyone enjoys that crunchy pecan crust. It’s not trying to be fancy or sophisticated. It’s just a really satisfying dessert that makes people happy when they see it on the table, and sometimes that’s exactly what you need.
Whether you grew up eating this at family dinners or you’re trying it for the first time, the Next Best Thing to Robert Redford lives up to its name. It comes together easily with ingredients you can find at any grocery store, feeds a bunch of people, and tastes like you spent way more time on it than you actually did. Make it once and you’ll understand why this recipe has stuck around for fifty years.
Next Best Thing to Robert Redford Dessert
Course: DessertCuisine: American12
servings20
25
minutes477
kcalThis irresistible layered dessert combines a buttery pecan crust with cream cheese, chocolate pudding, and fluffy whipped topping for the ultimate crowd-pleasing treat.
Ingredients
1 1/4 cups all-purpose flour
10 tablespoons butter, melted (or 2/3 cup)
1 cup finely chopped pecans or walnuts
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
16 ounces whipped topping (2 8-ounce containers), divided
1 package (3.4 oz) instant vanilla pudding mix
1 package (3.9 oz) instant chocolate fudge pudding mix
3 cups cold milk
1/4 cup grated semi-sweet chocolate for garnish
Directions
- Preheat your oven to 350 degrees F and spray a 9×13-inch baking dish with nonstick cooking spray. Mix together the flour, melted butter, and chopped pecans in a medium bowl until the mixture becomes crumbly and well combined. The mixture will be sticky, so spray your spatula with cooking spray before pressing the mixture firmly and evenly into the bottom of the prepared pan.
- Bake the crust for 20 to 25 minutes until it turns lightly golden brown around the edges. Remove from the oven and let it cool completely at room temperature, which takes about 45 minutes. While the crust cools, you can prepare the other layers to save time.
- In a mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla extract using an electric mixer until the mixture becomes smooth and fluffy. Fold in one container (8 ounces) of the whipped topping and stir gently until everything is well combined and the mixture looks light and creamy.
- Once the crust has cooled completely, spread the cream cheese mixture evenly over the crust using an offset spatula. Work gently because small pieces of the crust may want to pull up, but don’t worry about making it perfect since the pudding layer will cover everything. Smooth it out as best you can and set aside.
- In a clean bowl, whisk together both the vanilla and chocolate fudge pudding mixes with 3 cups of cold milk. Whisk vigorously for about 2 minutes until the mixture thickens and becomes smooth. The pudding will set up quickly, so work fast to spread it evenly over the cream cheese layer before it gets too thick.
- Spread the remaining container of whipped topping over the pudding layer, creating an even coating across the entire surface. You can use the whole 8-ounce container or slightly less if you prefer a thinner topping layer. Use a spatula to smooth it out and create an attractive finish.
- Grate the semi-sweet chocolate over the top using a vegetable peeler or box grater to create chocolate shavings. You can also add extra chopped pecans if desired for additional decoration. Cover the entire pan tightly with plastic wrap.
- Refrigerate the dessert for at least 2 hours or overnight before serving. The dessert actually slices cleaner and tastes better after chilling overnight as all the layers have time to set properly. When ready to serve, dip your knife in hot water and wipe clean between cuts for neat slices.
Notes
- If you can find 12-ounce containers of whipped topping, use half for the cream cheese layer and half for the top layer for perfect proportions.
- The crust mixture is very sticky, so keep a can of cooking spray handy to spray your spatula as needed while pressing it into the pan.
- For a nut-free version, substitute the pecan crust with a graham cracker crust made from 1.5 cups crushed graham crackers mixed with 6 tablespoons melted butter.
- Leftovers keep covered in the refrigerator for 3 to 4 days, though the dessert is best within the first two days.
- You can use reduced-fat cream cheese and sugar-free pudding mixes to lower the calories without sacrificing much taste.
Frequently asked questions
Q: Can I make this dessert without nuts?
A: Yes, you can replace the pecan crust with a graham cracker crust or use crushed shortbread cookies instead. Mix about 1.5 cups of crushed graham crackers with 6 tablespoons of melted butter and press into the pan. Some people also use crushed Oreos for a chocolate cookie crust that adds even more chocolate throughout the dessert.
Q: How far ahead can I make this?
A: You can make this dessert up to 24 hours before you need it. The layers actually set up better and slice cleaner when the dessert has been chilled overnight. Just wait to add the chocolate shavings on top until right before serving so they look fresh. Store covered with plastic wrap in the refrigerator.
Q: Can I freeze Robert Redford dessert?
A: Freezing is not recommended because the pudding layer gets watery when it thaws and the texture suffers. If you absolutely must freeze it, wrap individual slices very tightly in plastic wrap and freeze for up to one month. Thaw overnight in the refrigerator, but expect a softer, less firm texture than the fresh version.
Q: What other pudding combinations work well?
A: Lemon pudding creates a popular variation called Lemon Lush that’s lighter and tangier. Butterscotch pudding makes a rich, caramel-like version. Pistachio pudding gives you a green-tinted dessert that’s fun for St. Patrick’s Day. Some people even use peanut butter pudding and top it with chopped peanut butter cups for a candy bar version.
