Robert Redford Dessert

Ingredients

1 cup all-purpose flour
1/2 cup butter (softened)
3/4 cup chopped pecans
1 (8-ounce) package cream cheese (softened)
1 cup confectioners' sugar
4 cups frozen whipped topping (thawed as directed, approximately 12 ounces, divided)
1 (5.1-ounce) package vanilla instant pudding
1 (5.9-ounce) package chocolate instant pudding
4 cups cold milk (divided)
Shaved chocolate, mini chocolate chips, toasted coconut, chopped pecans, or toffee chips, for topping

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Steps to Make It

Gather ingredients.
Preheat the oven to 350 F.
Combine flour, butter, and pecans and press into a 9x13x2-inch baking pan. Bake in the preheated oven for 16 to 20 minutes. Remove the pan to a rack and cool completely.
In a bowl, beat the cream cheese until fluffy. Beat in the confectioners' sugar and then fold in 2 cups of the whipped topping. Spread the cream cheese mixture over the cooled cookie layer.
Beat the package of vanilla pudding with 2 cups of cold milk. Spoon evenly over the cream cheese and whipped topping layer.
Beat the package of chocolate pudding with the remaining 2 cups of milk. Spread the chocolate pudding over the vanilla pudding layer.
Spread the remaining 2 cups of whipped topping over the chocolate pudding.
Sprinkle with miniature chocolate chips, milk chocolate shavings or curls, toasted coconut, toffee chips, chopped pecans or a combination.
Cover the pan and refrigerate the dessert until serving time.
Enjoy! Store leftovers, covered, in the refrigerator.