No matter whose name is attached to this dessert, it's yummy

July 29, 2013 

Joann Michael of Highland was looking for this dessert/cake recipe with Robert Redford's name attached to it, which she lost in a move. Hope this is the right version, Joann, because there are a lot of them!

This version of the recipe is from food.com. Other versions used real whipped cream with powdered sugar added, just chocolate pudding instead of a combination of vanilla and chocolate (that would be my preference) and coarser nuts for the crust.

If you want, you can make four layers: cream cheese mixture, vanilla pudding, chocolate pudding and then top with whipped cream. Chocolate shavings are put on top, too, but you can add some extra chopped nuts, too, or try Heath Bar chips. You can really gild this lily!

By the way, Robert Redford had his day, so that kind of dates this recipe! (I think it needs to be updated with Daniel Craig's name.)

Next Best Thing to Robert Redford Dessert

1 cup flour

1/2 cup butter

1 cup pecans or walnuts, finely chopped

8-ounce package cream cheese, softened

8 ounces whipped topping, thawed

1 cup powdered sugar

3.4 ounce-box instant chocolate pudding mix

3.4 ounce-box vanilla instant pudding mix

3 cups cold milk

11/2 ounces milk or dark chocolate candy bars, grated

1. For the crust: Preheat oven to 350 degrees. Mix flour, butter and nuts until crumbly, press into a 9-by-13-inch pan coated with nonstick cooking spray and bake 20 minutes. Cool completely.

2. Beat cream cheese and powdered sugar on high with a mixer until smooth.

3. Fold in half the whipped topping and spread the mixture over cooled crust.

4. Combine the puddings with milk, beat slowly with mixer until smooth (2 minutes). Spread on top of cheese layer.

5. Let stand a few minutes, then spoon remaining whipped topping over top and spread carefully.

6. Sprinkle with grated milk chocolate bar. Cover and refrigerate until ready to serve.

Blueberries are in season in Michigan and we tend to eat them by the bowlful when we're up there for vacation. If I ever had enough energy, this is the pie I would make. It's from the Loveless Cafe in Nashville, Tenn., which, with a glance at its menu, is a place I'll have to visit. The recipe is light but sinfully delicious. Check out lovelesscafe.com for more recipes.

Blueberries and Cream Pie

1 (9-inch) pie shell

3 cups blueberries

2/3 cups sugar

1/4 cup all purpose flour

1/8 teaspoon salt

2 eggs

Zest of one lemon

1 cup half and half

1 batch of crumb topping (recipe below)

Preheat the oven to 325. Place the pie shell on a sturdy baking sheet, line it with parchment paper and fill it with 2-3 cups of dry rice or beans. Bake until the bottom no longer looks shiny and wet but seems mostly opaque and the edges are lightly golden, about 20 minutes. Remove from the oven and carefully spoon out the rice/beans and remove the paper. Turn the oven up to 350.

For the filling, place blueberries into the prepared pie shell and set aside. In a mixing bowl, whisk the sugar, flour and salt together. Whisk in the eggs and lemon zest and mix until completely combined. Whisk in the half and half. Pour the custard over the berries and sprinkle the crumb topping (recipe below) over the pie evenly. Bake until the crumb topping is evenly browned and the filling puffs up and the pie is somewhat firm in the center, about 50-60 minutes. Allow to cool completely before cutting into the pie for clean and even slices!

Crumb Topping: Combine 1/2 cup brown sugar, 1/2 cup flour and 4 tablespoons unsalted butter, cold and cut into cubes. Using a pastry blender or a fork, cut the butter into the flour and sugar until it resembles coarse meal.

Here's how to reach me: Phone, 239-2664; e-mail, sboyle@bnd.com; or write, Suzanne Boyle, News-Democrat, P.O. Box 427, 120 S. Illinois St., Belleville, IL 62222-0427.

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