Better than Robert Redford
Better Than Robert Redford Cake
Recipe Description
Buttery almond shortbread topped with a layer of Cool Whip and cream cheese, and a layer of rich chocolate pudding. This cake is extra smooth and creamy with a nice crunch from the almonds.
Ingredients
1 cup Flour
½ cups Butter, Softened
1 cup Crushed Sliced Almonds, Plus Extra For Topping
8 ounces, weight Cream Cheese, Softened
1 cup Powdered Sugar
9 ounces, weight Cool Whip, Plus Extra For Topping
3 cups Milk
6 ounces, weight Instant Chocolate Pudding
Chocolate Shavings, For Topping
Preparation Instructions
Preheat oven to 350ºF.
For the first layer, combine flour and butter until crumbly. Mix in the crushed almonds. Pat into a 9×13″ pan and bake for 15 minutes. Allow to cool completely.
For the second layer, combine cream cheese, powdered sugar and Cool Whip with a hand mixer. Pour over the crust.
For the third layer, combine milk and chocolate pudding. Freeze for about 10 minutes to thicken. Pour over the Cool Whip layer.
Although this is a type of Cake, it taste like a smooth piece of pie. This goes great after any type of meal. My family enjoys this any time of the year.
Top the cake with a thin layer of Cool Whip, chocolate shavings and crushed almonds.
Recipe can be found at www.tastykitchen.com among other places on the internet and in cookbooks around the world. I first started making this for my great friend and ex-husband in 2005. It was always his favorite! This is a great dessert for any time of year.
Recipe Description
Buttery almond shortbread topped with a layer of Cool Whip and cream cheese, and a layer of rich chocolate pudding. This cake is extra smooth and creamy with a nice crunch from the almonds.
Ingredients
1 cup Flour
½ cups Butter, Softened
1 cup Crushed Sliced Almonds, Plus Extra For Topping
8 ounces, weight Cream Cheese, Softened
1 cup Powdered Sugar
9 ounces, weight Cool Whip, Plus Extra For Topping
3 cups Milk
6 ounces, weight Instant Chocolate Pudding
Chocolate Shavings, For Topping
Preparation Instructions
Preheat oven to 350ºF.
For the first layer, combine flour and butter until crumbly. Mix in the crushed almonds. Pat into a 9×13″ pan and bake for 15 minutes. Allow to cool completely.
For the second layer, combine cream cheese, powdered sugar and Cool Whip with a hand mixer. Pour over the crust.
For the third layer, combine milk and chocolate pudding. Freeze for about 10 minutes to thicken. Pour over the Cool Whip layer.
Although this is a type of Cake, it taste like a smooth piece of pie. This goes great after any type of meal. My family enjoys this any time of the year.
Top the cake with a thin layer of Cool Whip, chocolate shavings and crushed almonds.
Recipe can be found at www.tastykitchen.com among other places on the internet and in cookbooks around the world. I first started making this for my great friend and ex-husband in 2005. It was always his favorite! This is a great dessert for any time of year.