I have made this many times.  I have also used lemon and butterscotch
instant pudding.  

-----Original Message-----
From: Cookinginthedark <[email protected]> On Behalf Of
Evelyn via Cookinginthedark
Sent: Thursday, September 3, 2020 11:12 AM
To: [email protected]
Cc: Evelyn <[email protected]>
Subject: Re: [CnD] ROBERT REDFORD'S 4 LAYER DESSERT

Yes, this is it, and because Linda and I were coworkers for many years I
also have fond memories of that recipe made by the cooking class.  Also, and
please correct me if I am wrong Linda, but I think you guys often
substituted lemon pudding for the chocolate.  Good stuff for sure.  Thanks
for finding this one Marilyn.


Sent from Mail for Windows 10

From: Linda S. via Cookinginthedark
Sent: Thursday, September 3, 2020 6:54 AM
To: [email protected]
Cc: Linda S.
Subject: Re: [CnD] ROBERT REDFORD'S 4 LAYER DESSERT

Wow, what a way to start the day! Amazing. Thanks, I would have never
thought this recipe could be found. It's been so long ago since I taught,
and since we made this, but this recipe is really really good and decadent!
Yum!

On 9/3/2020 6:31 AM, Marilyn Pennington via Cookinginthedark wrote:
> ROBERT REDFORD'S  4 LAYER DESSERT
>
>   
>
> 1 c. flour
>
> 1 stick butter
>
> 1/2 c. chopped pecans
>
> 8 oz. cream cheese
>
> 1 c. powdered sugar
>
> 1 c. Cool Whip
>
> 2 sm. instant chocolate pudding
>
> 3 c. cold milk
>
>   
>
> Mix first three ingredients together and bake 20 minutes at 350 
> degrees in 13"x9" pan.
>
>   
>
> Cream the powdered sugar with cream cheese and Cool Whip. Spread on 
> baked crust. Whip the pudding with the cold milk and spread on next. 
> Top with more Cool
>
> Whip.  Enjoy.
>
>   
>
>   
>
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