Happy Friday!! By the time you’re reading this, I’ll be on my way to Florida!! I can’t wait to relax and have some fun with my girlfriends. If you want to see what I’m up to, you can always follow me on Instagram. I’m sure there will be some great pictures taken over the weekend.
I’ve turned over my blog today to one of my favorite blogging buddies! Julie from White Lights on Wednesday is sharing an AMAZING dessert with a fun name. Please give her a warm welcome and head over to White Lights on Wednesday to see more of her recipes!
Hi there. I’m Julie from White Lights on Wednesday.
I live in Arizona with my boyfriend and our two little boys. I love food – making it, sharing it, EATING it! I like Guinness, whiskey, and tattoos. I’m a bread addict, and you can almost always buy me off with a chocolate dipped cone from Dairy Queen. On WLOW you can find all kinds of delicious recipes, a few DIY projects, blog tips & tricks, and the Get Your Chef On cooking challenge. Some of my favorite recipes are Hissy Fit Dip, Creamed Corn, Sun-Dried Tomato & Balsamic Shrimp Pasta, and Cheesecake Sandwich Cookies. I hope you’ll stop by, try a new recipe, and make everyone you know think you’re a genius in the kitchen!
I’m really excited to share this dessert with you today. I just loved the back story and it has like the best name ever. You wouldn’t be intrigued when you tell them you’re making The Next Best Thing to Robert Redford? Although, maybe these days it should be The Next Best Thing to Brad Pitt or Ryan Gosling. Just saying updates are good. This is a great make ahead dessert for parties, picnics, or just because you want something totally yummy to indulge in.
The Next Best Thing to Robert Redford
From Itsy Bitsy Foodies
- 1 cup all-purpose flour
- ½ cup butter, softened
- 1 cup finely chopped pecans or almonds
- 8 ounces cream cheese, softened
- 1 cup sugar
- ½ recipe homemade whipped cream (below)
- 1 large package instant vanilla pudding mix
- 1 large package instant chocolate pudding mix
- 3 cups cold milk
- 2 cups heavy whipping cream
- 2 tablespoons sugar
- 1½ teaspoons vanilla extract
- ½ cup mini chocolate chips
- Whip all ingredients together until medium to stiff peaks form; set aside.
- Mix together the flour, butter and chopped nuts until the dough is crumble-like.
- Press the mixture into a greased 9″ x 13″ pan.
- Bake the shortbread crust at 350 degrees F for 15 to 20 minutes of until lightly golden. Let the cookie crust cool.
- Beat the sugar into the cream cheese until it is smooth. Fold in the whipped cream. Spread the mixture over the cooled crust.
- Beat the milk into the pudding mixes until the mixture is smooth and thickened. Spread the pudding over the middle layer.
- Spread remaining whipped cream over top of pudding and sprinkle mini chocolate chips. Refrigerate until ready to serve.