The Next Best Thing to Robert Redford Dessert is full of layers of creamy, chocolaty goodness on top of a pecan shortbread crust. This throwback to the 70’s dessert is a fun choice for parties and potlucks.

While working on this post I had an entertaining conversation with my sis, Marj (aka, my consultant). I love my sis. I can turn to her for important matters like naming recipes at any time of the day or night and she’s always there for me.
Me: Should I call it “Next Best Thing to Robert Redford Dessert” or “Better than Robert Redford Dessert”.
Sis: Robert Redford is an actual dessert?
Me: Yep.
Sis: Well, the second one sounds like your comparing your dessert to his dessert. Maybe…Next best thing to Grandma’s dessert? Next best thing to winning the lottery dessert? Next best thing to Ryan Gosling dessert?
In the end, I decided to stick with the title I’ve always known for this recipe but was a bit tempted by Ryan Gosling (who wouldn’t be?).


There are lots of names out there for this lovely layered dessert. Most frequently you’ll see it referred to as Chocolate Lush. Then there are the flavor varieties like Lemon Lush or Strawberry Lush (and on, and on, and…), but it’s entirely more fun to say “I’m bringing Robert Redford to the party” than “I got the Chocolate Lush”. So, Redford it is.

This recipe was all the rage in the 70’s, the decade when quick and easy make-ahead desserts really took off. I found reference to it in Family Circle Magazine and I’m sure similar recipes were printed in most of the other women’s magazines back in the day. It also happens to be the decade when Robert Redford was IT and although I was a bit young to be crushing on him at the time, I get it, I totally get it.
Based on the overwhelming response I received from readers for my Easy Blueberry Cheesecake I have the sneaking suspicion that quick and easy dessert recipes are just as popular as ever. So, without further ado, I’d like you all the meet the dessert that apparently might be nearly as compelling as the ever so compelling Mr. Redford.

Some of the items you’ll need – two 8-ounce containers of Cool Whip (more on that in a second), one package each of instant vanilla and chocolate fudge pudding, and one package of cream cheese (I used the less fat version).
A note about the Cool Whip. I used to be able to find 12-ounce containers and I believe that is the perfect amount for this recipe. Alas, they are no longer available at my store but if you can find it, I’d recommend going with that.

First, we make the crust. Combine 3/4 cup of melted butter with 1-1/4 cups all-purpose flour and 1 cup finely chopped nuts. I like this recipe best with pecans but you can use walnuts if you’d like.

Stir until well combined.

Press the mixture into a 13″ x 9″ baking dish that has been coated with non-stick cooking spray. Bake in a preheated 350 degree oven for about 20 to 25 minutes, until lightly golden brown around edges.

In a separate bowl combine the cream cheese, 1 cup of powdered sugar, and 1 teaspoon of vanilla. I like to use powdered versus granulated sugar in a recipe like this because it dissolves really well into the filling without leaving behind any graininess. Use a mixer to beat this mixture until well combined.

Add one of the 8-ounce containers of Cool Whip. If you found the 12-ouncer, go ahead and just add half at this point and reserve the remaining amount for the topping.

Transfer the mixture to the baked and cooled crust.

Use an offset spatula to carefully pat down and spread the mixture out over the crust. Little bits of the crust may want to come up but just stick with it. There are more layers coming so it doesn’t have to be exceptionally pretty at this point.

Grab a clean bowl and whisk the vanilla and chocolate fudge pudding with 3 cups of milk. It will get quite thick.

Spread the remaining Cool Whip over the top. I used an entire 8-ounce container in the images you see here but you can use less if you’d like (or the remaining amount of your 12-ounce container should be just right).
At this point, cover the dish with plastic wrap and refrigerate it for at least 2 hours or overnight.

When ready to serve, garnish the top with shaved chocolate and slice it into squares. I made the chocolate shavings by running a sharp vegetable peeler along the edge of a bar of semi-sweet baking chocolate.

Fast, easy, and it makes enough to serve a good size group. A great one to add to your collection.


  • 1-1/4 cups all-purpose flour
  • 10 tablespoons butter melted
  • 1 cup finely chopped pecans or walnuts
  • 1 (8 ounce) package reduced fat (Neufchatel) or regular cream cheese
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 (8 ounce) containers whipped topping (Cool Whip)
  • 1 (5.1 ounce) package vanilla instant pudding
  • 1 (5.9 ounce) chocolate fudge instant pudding
  • 3 cups milk
  • 1/4 cup grated semi-sweet chocolate bar
  • additional finely chopped nuts for garnish (optional)


  1. Preheat oven to 350 degrees F. Coat a 13" x 9" baking dish with non-stick cooking spray.
  2. In a medium mixing bowl, combine flour, melted butter, and chopped nuts until well combined and crumbly. Press into prepared baking dish and bake for 20 to 25 minutes, or until lightly golden brown around edges. Remove from oven and set aside to cool.
  3. In a separate bowl, use an electric mixer to beat cream cheese, powdered sugar, and vanilla extract. Fold in 1 container of Cool Whip and stir to combine well. Spread over cooled crust.
  4. In a clean bowl, whisk both the vanilla and chocolate pudding mix with 3 cups cold milk. Whisk together until smooth and thickened and spread over cream cheese layer. Spread remaining container of Cool Whip over the top.
  5. Cover dish with plastic wrap and refrigerate for at least two hours or overnight. Garnish with the grated chocolate and additional finely chopped nuts, if desired, before serving.
  6. Garnish with the grated chocolate and additional finely chopped nuts, if desired, before serving.
  7. Adapted from Family Circle Magazine


  • If you prefer less whipping topping you may choose not to use the entire second container for the top layer. Optionally, you may substitute one (12-ounce) container of Cool Whip, using half for the cream cheese layer and the remaining half for the top layer.