Robert Redford Recipes

Steps:

• Preheat oven to 350 degrees. In a large mixing bowl with an electric mixer on medium speed cream butter. On low speed gradually add the flour and mix just until blended. Stir in pecans. Press into a 13 by 9 inch pan and bake for 15 minutes. Let cool completely.
• In a medium mixing bowl with an electric mixer on medium speed beat cream cheese and powdered sugar until smooth. Fold in half of the whipped topping. Spread cream cheese mixture over cooled crust.
• Spread chocolate pudding over cream cheese mixture. Then spread vanilla pudding over chocolate pudding. Then spread the remaining whipped topping over vanilla pudding. Sprinkle with chopped pecans and grated chocolate. Chill for several hours before serving.

Steps:

• Combine flour, pecans and butter well.
• Spread into 9 x 13 inch baking dish.
• Bake at 350 degrees F for 15 minutes then allow to completely cool.
• Mix together cream cheese, sugar and half of the cool whip.
• Spread evenly over cooled crust.
• Mix together pudding mixes and milk and pour over cream cheese mixture.
• Top with other half of the cool whip.
• Sprinkle top lightly with pecan pieces if desired.

Steps:

• Melt butter; mix with flour and press into baking pan.
• Pour pecans over and press down.
• Bake 15 minutes at 350 degrees Fahrenheit.
• Cool.
• Mix cream cheese with confectioners' sugar and peanut butter.
• Mix well.
• Pour over crust.
• Mix vanilla and chocolate pudding mixes with the milk and Cool Whip.
• Beat well.
• Pour over peanut butter layer.
• Garnish with additional Cool Whip.
• Sprinkle with nuts and chocolate as desired.

Steps:

• Preheat oven to 375 degrees. Butter a 10-by-3-inch round or springform cake pan. Line bottom with parchment. Butter parchment. Dust with fine breadcrumbs or flour. Shake out excess.
• To make cake: Grind nuts to a powder in a food processor. Set aside.
• Break up chocolate and melt in the top of a double boiler over shallow, warm water on moderate heat. Transfer to a bowl and let cool.
• Meanwhile, in the bowl of an electric mixer, beat butter until soft. Gradually add honey; beat until smooth. Add egg yolks, two or three at a time, beating until mixed after each addition. (The mixture will look curdled, but it is O.K.) Add nuts and chocolate mixture.
• In another bowl, beat egg whites with salt until whites barely stand up when the beater is raised. Fold egg whites into chocolate in three batches. Pour into pan. Bake at 375 degrees for 20 minutes. Reduce temperature to 350. Bake for 50 minutes more, until a cake tester comes out clean. Remove and let cool. Remove from pan. With a long sharp knife, level top.
• To make frosting: Break up chocolate. In a saucepan over medium heat, cook cream until it forms a skin on top. Add chocolate, reduce heat to low and stir with a whisk until smooth. Transfer to a bowl and stir occasionally until cool and slightly thick. Pour icing over cake and smooth top and sides until covered. Serve immediately, or store overnight at room temperature.

Steps:

• Prepare bottom crust by mixing together flour, margarine and pecans until crumblike. Press mixture into greased 13x9" baking pan.
• Bake at 350~F for 15 to 20 minutes until lightly golden. Cool.
• Beat cream cheese with sugar until smooth. Fold in half of Cool Whip.
• Spread mixture over cooled crust.
• Combine chocolate pudding mixes. Beat in milk until smooth and thickened.
• Spread over cream cheese layer. Spread remaining Cool Whip over top. Sprinkle with.
• grated chocolate. Cover and refrigerate overnight.

Steps:

• Heat over to 350 degrees.
• Coat a 13 x 9 x 2 inch baking dish with nonstick cooking spray.
• In a medium size bowl, mix flour, walnuts and butter.
• Pat into prepared dish.
• Bake at 350 degrees for 15 minutes.
• Cool.
• In a bowl, beat cream cheese and sugar until smooth.
• Fold in half of the whipped topping.
• Spread over cooled crust.
• Prepare vanilla pudding using 2 cups of the milk.
• Spread over the cream cheese layer.
• Prepare chocolate pudding with remaining 2 cups milk.
• spread over the vanilla pudding layer.
• Spread remaining whipped topping over pudding.
• Refrigerate at least 2 hours or overnight.
• Sprinkle with nuts and chocolate curls.
• Cut into squares.