Gluten Free Better Than Robert Redford (Edit recipe)

Gluten Free Better Than Robert Redford is a throwback from the 70’s. It’s a chocolate pudding layered dessert that’s rich and creamy, but so easy to make.

10 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	322
Fat:	23 g
Carbohydrates:	23 g
Protein:	8 g
Cholesterol:	32 g
Sodium:	173 mg
Fiber:	1 g
Sugars:	12 g
Calculated per serving.

by Let Them Eat Gluten Free Cake

View original recipe

Serves: 15

Ingredients

3/4 cup Unsalted Butter, or 1 1/2 sticks, melted
1 1/2 cups Kim's Gluten Free Bread Flour Blend (click for recipe), (a store bought blend may be used, but hasn't been tested)
1 1/2 cups Pecans, finely chopped
6.8 oz Instant Chocolate Pudding Mix, (2 3.4oz boxes)
3 1/2 cups Milk, cold
8 oz Full Fat Cream Cheese, softened
1 cup Powdered Sugar
12 oz Cool Whip, thawed (1 1/2 small containers)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Set aside a tablespoon or so of the chopped pecans for the topping. Preheat the oven to 350° F.
Mix the melted butter and flour in a medium bowl. Add the chopped pecans and press into a 9 by 13-inch pan. Bake for 25 minutes, or until light golden brown. Refrigerate until cool.
Beat softened cream cheese and powdered sugar in a medium bowl until smooth. Add one cup of Cool Whip and beat until well incorporated. Spread over cooled crust.
In a large bowl or measuring cup, whisk together the pudding mix and cold milk until it begins to thicken, a few minutes. Spread on top of cream cheese layer.
Carefully dollop the rest of the Cool Whip over top of the pudding mixture and smooth to the edges. Sprinkle with the rest of the chopped pecans. Cover and refrigerate until set, 2-3 hours.