Robert Redford Delight

Many years ago I worked with a woman (Mary S.), that would bake for everyone's birthday.  Mary was so thoughtful and would even ask each person what they wanted her to bake.  Everyone always asked for what she called her Robert Redford Cake.  I've made a few minor adjustments to this recipe and renamed it Robert Redford Delight.  No matter what it's called, everyone always seems to be in agreement that this dessert is quite delightful.

I recently made this for my church's annual bake-off and I won First Place in Adult Desserts!  Woohoo! Maybe I should rename it my Prize Winning Robert Redford Delight....

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Robert Redford Delight


Ingredients


Crust:
1 stick of Butter
1 cup of walnuts (finely chopped)
1 cup of flour

1st Layer:
1- 8 oz. bar of Philadelphia Light Cream Cheese
3/4 cup of Sugar
1/2 of a large 12 oz. container of Cool Whip (using 6 oz. here and 6 oz. on top layer)

2nd Layer:
1 small box Instant Chocolate Pudding
1 small box Instant Vanilla Pudding
3 cups whole Milk

Topping:
1/2 of a large 12 oz. container of Cool Whip
2 large Heath bars, freeze then chop up (or Heath bar bits)

Directions


1.  Preheat oven to 350 degrees.

2.  Cream butter and flour together, then add finely chopped nuts.  Spread on the bottom of a 13x9 inch glass dish.  Bake for 30-35 minutes, or until edges are lightly browned and center is done.  Remove from oven and let cool.

3.  Beat cream cheese and sugar until well mixed, then add 6 oz. of Cool Whip.  Mix well.  Spread over cooled crust.

4.  Add puddings and milk in a bowl and mix well.  Allow to set, then spread over cream cheese layer.

5.  Add the remaining 6 oz. of Cool Whip and spread evenly over pudding layer.

6.  Chop frozen Heath bars into small pieces, then sprinkle over the top of the last layer.

7.  Cover and refrigerate for at least 30 minutes before serving.  (This will allow the layers to set and will make cutting easier.)

Enjoy!