Some desserts get famous because of a celebrity chef. Others go viral on social media. But back in the 1970s, one layered dessert became a household name simply because people thought it was as dreamy as Robert Redford himself. The result? A no-fuss, crowd-pleasing treat with a nutty crust, cream cheese filling, chocolate and vanilla pudding layers, and a cloud of whipped topping. What’s even wilder is that this single dessert has collected over 100 different names over the decades.
How a movie star inspired a dessert
In the 1970s, Robert Redford was everywhere. He starred in iconic films like The Way We Were and Butch Cassidy and the Sundance Kid. Women across America were absolutely smitten. So when a rich, layered dessert started circulating through church cookbooks and potluck gatherings, someone gave it the ultimate compliment. They called it the “Next Best Thing to Robert Redford.” The name stuck, and it spread like wildfire through community recipe cards and kitchen tables across the country.
Family Circle magazine referenced the dessert in the late ’70s. Then, at a 1981 meeting of newspaper food writers from around the country, someone shared the recipe. Those writers passed it along to their readers. Word of mouth did the rest. It was the perfect dessert for that decade because quick, make-ahead recipes were all the rage. Women’s magazines printed versions of it constantly, and it became a staple at holiday dinners and summer barbecues alike.
This dessert has over 100 different names
Here’s where things get really fun. Depending on where someone grew up, this exact same dessert might be called something completely different. Southern Living reportedly says it has more than 100 monikers. Some people call it Chocolate Lush. Others know it as Four-Layer Delight. In certain parts of the South, it goes by Possum Pie. There’s also Mississippi Mud Pie, Better-Than-Sex Dessert, and even Jimmy Carter Cake. It seems like every family gave it their own name and swore theirs was the original.
People can’t even agree on what type of dessert it is. Is it a pie? A pudding? A cake? Some call it a layered dessert. Others insist it’s a slab pie because it’s made in a 9×13-inch pan. The truth is, it doesn’t really matter what anyone calls it. The combination of a buttery nut crust, creamy filling, and pudding layers makes it irresistible no matter the name. One Allrecipes reviewer even said they grew up thinking Robert Redford was just the name of a great dessert.
What makes the four layers work together
The magic of this dessert is how each layer plays off the others. The bottom layer is a shortbread-style crust made with flour, melted butter, and finely chopped nuts. It bakes up golden and slightly crumbly. On top of that sits a whipped cream cheese layer that’s sweet and tangy at the same time. Then comes a thick pudding layer made by whisking together both chocolate and vanilla instant pudding mix with cold milk. The whole thing gets crowned with a generous spread of whipped topping.
Each layer has a different feel when eaten together. The crust adds crunch. The cream cheese layer is smooth and rich. The pudding is thick and cool. And the whipped topping on top keeps everything light. A few shavings of semi-sweet chocolate on top finish it off perfectly. It’s the kind of dessert that makes people go back for seconds and then quietly sneak a third piece when nobody’s looking. There’s a reason it’s survived for over 50 years.
Pecans or walnuts for the crust
Most recipes call for either pecans or walnuts in the crust, and this is one of those debates that can get surprisingly heated at family gatherings. Walnuts are the more traditional choice and show up in the original Allrecipes version. They have a slightly bitter, earthy quality that pairs well with the sweet layers above. They’re also usually cheaper and easier to find in most grocery stores, which probably helped make them the default nut in the original recipe.
Pecans, on the other hand, bring a buttery sweetness that some people prefer. Valerie Brunmeier from Valerie’s Kitchen says she likes the recipe best with pecans. They give the crust a richer, almost caramel-like quality. The good news is that either one works great. Chop them finely so they press into the crust evenly and create a solid base. Some adventurous bakers have even tried almonds or macadamia nuts, though those stray pretty far from the classic recipe most people grew up with.
Why powdered sugar matters in the filling
Some versions of this recipe call for regular white sugar in the cream cheese layer, while others specifically use powdered sugar. This might seem like a tiny detail, but it actually makes a noticeable difference. Powdered sugar dissolves much more smoothly into cream cheese than granulated sugar does. With granulated sugar, there’s a risk of a slightly gritty feeling in the filling. Nobody wants that in a dessert that’s supposed to be silky smooth from top to bottom.
The Allrecipes version uses one cup of white sugar, while the Valerie’s Kitchen version uses one cup of powdered sugar plus a teaspoon of vanilla extract. The vanilla is a nice touch that adds warmth to the cream cheese layer. If using granulated sugar, beat the cream cheese mixture with an electric mixer for a few extra minutes to help the sugar dissolve. Either way, make sure the cream cheese is softened to room temperature before mixing. Cold cream cheese leads to lumps, and lumps are the enemy of a good layer.
Cool Whip sizes can be confusing
Here’s something that trips people up. Most recipes call for two 8-ounce containers of Cool Whip (or a similar whipped topping). One container gets folded into the cream cheese layer, and the second goes on top as the final layer. But Valerie Brunmeier mentions that 12-ounce containers used to be available and were actually the perfect amount. Half would go into the cream cheese mixture, and the other half would go on top. Unfortunately, that size is hard to find now in most stores.
If two full 8-ounce containers feel like too much whipped topping, don’t feel obligated to use every last bit of the second one. Some people prefer a thinner whipped layer on top so the pudding layer shines through more. Others pile it on thick because they love that fluffy contrast. It’s really a personal preference. Just make sure the whipped topping is fully thawed before using it. Trying to spread frozen Cool Whip over pudding is a frustrating mess that will tear up the layers beneath it.
Swapping pudding types changes everything
The classic recipe combines one box of instant chocolate pudding with one box of instant vanilla pudding, whisked together with three cups of cold milk. This creates a swirled, marbled effect that looks pretty when sliced. But here’s the thing — this recipe is incredibly forgiving when it comes to substitutions. Want all chocolate? Go for it. Prefer butterscotch? That works beautifully too. One Allrecipes reviewer even used banana cream pudding with vanilla and skipped the chocolate entirely.
Lemon pudding creates a totally different version often called Lemon Lush. Strawberry pudding turns it into Strawberry Lush. The base recipe stays the same — only the pudding changes. This is one reason the dessert has survived so long. It’s basically a template that can be customized for any season or preference. For Thanksgiving, try pumpkin spice pudding if available. For summer potlucks, coconut cream pudding is a crowd-pleaser. The possibilities are wide open, and every version seems to earn its own nickname.
Freezing versus refrigerating before serving
Most recipes say to refrigerate the dessert for at least two hours, with six to eight hours being ideal. This gives the pudding time to fully set and the layers to firm up. But some experienced home cooks swear by freezing it instead. One Allrecipes community member who makes this for every holiday recommends freezing because the layers don’t blend together as much. When frozen, each layer stays distinct, and the slices come out much cleaner when cutting individual portions.
If freezing, pull the dessert out about 15 to 20 minutes before serving so it softens slightly. It should be cold and firm but not rock hard. The cream cheese layer in particular gets a wonderful cheesecake-like consistency when partially frozen. For refrigerating, overnight is best. Cover the pan tightly with plastic wrap so the whipped topping doesn’t absorb any fridge smells. Nobody wants their Robert Redford dessert tasting like leftover onions. A well-chilled version tastes amazing on a hot summer afternoon.
Graham cracker crust as an easy shortcut
While the classic nut shortbread crust is part of what makes this dessert special, not everyone wants to bake a crust from scratch. Several reviewers on Allrecipes have successfully used a graham cracker crust instead. One reviewer mentioned using a store-bought pie crust that had dried out a bit and simply pressed melted butter into it to revive it. The whole process took under 10 minutes, including cleanup. That’s a serious time saver for busy weeknights or last-minute party prep.
A homemade graham cracker crust works great too. Crush about 1½ cups of graham crackers, mix with melted butter and a tablespoon of sugar, then bake at 350°F for 10 to 15 minutes. One reviewer recommended running a spatula around all the edges after baking so the crust won’t stick and tear later when cutting slices. This swap makes the recipe completely nut-free too, which is helpful when bringing it to events where allergies might be a concern. Either crust option delivers a delicious result.
Whether it’s called Chocolate Lush, Possum Pie, or the Next Best Thing to Robert Redford, this dessert has earned its place in American potluck history. It’s easy enough for beginners, impressive enough for holidays, and endlessly customizable. The fact that home cooks have been making it for over 50 years says everything. So the next time a potluck sign-up sheet comes around, skip the store-bought cookies and bring something with a story. This one has quite the story to tell.
Next Best Thing to Robert Redford Pie
Course: DessertCuisine: American12
servings20
minutes25
minutes477
kcalA dreamy four-layer dessert with a nutty shortbread crust, cream cheese filling, chocolate and vanilla pudding, and whipped topping that has been a potluck favorite since the 1970s.
Ingredients
1¼ cups all-purpose flour
10 tablespoons butter, melted
1 cup finely chopped pecans or walnuts
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
16 ounces whipped topping (2 containers), such as Cool Whip, thawed
1 (5.1-ounce) package instant vanilla pudding mix
1 (5.9-ounce) package instant chocolate fudge pudding mix
3 cups cold milk
¼ cup grated semi-sweet chocolate for garnish
Directions
- Preheat the oven to 350°F (175°C). Coat a 13×9-inch baking dish with nonstick cooking spray and set aside. This prevents the crust from sticking and makes serving much easier later.
- In a medium mixing bowl, combine the flour, melted butter, and finely chopped nuts. Stir until the mixture is well combined and crumbly. Press the mixture firmly and evenly into the bottom of the prepared baking dish using the back of a spoon or your fingers.
- Bake the crust for 20 to 25 minutes, or until it is lightly golden brown around the edges. Remove from the oven and allow it to cool completely before adding the next layer. Adding filling to a warm crust will cause the cream cheese to melt and slide.
- In a separate bowl, use an electric mixer to beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and well combined. Fold in one 8-ounce container of thawed whipped topping and stir gently until fully incorporated. Be careful not to overmix or the filling will lose its fluffiness.
- Spread the cream cheese mixture evenly over the cooled crust using an offset spatula or the back of a spoon. Small bits of the crust may lift slightly, but press them back down gently. This layer doesn’t need to be perfectly smooth since more layers will cover it.
- In a clean bowl, whisk together both the vanilla and chocolate fudge instant pudding mixes with 3 cups of cold milk. Whisk vigorously for about 2 minutes until the mixture is smooth and thickened. Spread the pudding evenly over the cream cheese layer.
- Spread the remaining 8-ounce container of whipped topping over the pudding layer as the final layer. Use a spatula to create a smooth, even surface. You can use less than the full container if you prefer a thinner whipped topping layer.
- Cover the dish tightly with plastic wrap and refrigerate for at least 2 hours, or ideally 6 to 8 hours or overnight. Before serving, garnish with grated semi-sweet chocolate. Make chocolate shavings easily by running a sharp vegetable peeler along the edge of a chocolate bar.
Notes
- For cleaner slices, freeze the dessert for 1 to 2 hours instead of just refrigerating. Pull it out 15 to 20 minutes before serving to let it soften slightly.
- You can substitute the nut crust with a graham cracker crust if you prefer. Bake the graham cracker crust at 350°F for 10 to 15 minutes.
- Swap out the pudding mix to create different versions — try butterscotch, lemon, or coconut cream pudding for a fun twist.
- Make sure the cream cheese is fully softened to room temperature before mixing to avoid lumps in the filling.
- This dessert can be made a full day ahead, making it perfect for potlucks and holiday gatherings.
Frequently Asked Questions
Q: Can I make this dessert without nuts?
A: Absolutely. Simply swap the nut shortbread crust for a graham cracker crust. Crush about 1½ cups of graham crackers, mix with melted butter and a tablespoon of sugar, and bake at 350°F for 10 to 15 minutes. This gives a similar crunchy base and makes the dessert safe for anyone with nut allergies.
Q: How far in advance can I make the Robert Redford dessert?
A: This dessert can be made up to 24 hours ahead of time and stored in the refrigerator. In fact, overnight refrigeration gives the layers time to fully set, which makes it easier to slice and serve. Just cover it tightly with plastic wrap so it doesn’t pick up any odors from the fridge.
Q: Can I use homemade whipped cream instead of Cool Whip?
A: You can, but homemade whipped cream doesn’t hold its shape as well over time. If you prefer homemade, add a whipped cream stabilizer like gelatin to help it stay firm in the refrigerator. Keep in mind that the dessert may not last as long in the fridge with fresh whipped cream compared to store-bought whipped topping.
Q: What’s the best way to cut this into clean slices?
A: For the cleanest slices, try freezing the dessert for about an hour before cutting. Use a sharp knife and wipe the blade clean between each cut. Let the individual slices sit at room temperature for about 10 to 15 minutes before eating so the layers soften to the perfect consistency.
