Sugar Free Robert Redford Dessert Recipe (Easy and Guilt-Free)

Sugar Free Robert Redford Dessert Recipe is an Easy and Guilt-Free four layer dessert.

Made on a buttery pecan shortbread crust that is topped with layers of silky cream cheese, rich chocolate pudding, and airy whipped topping, this nostalgic dessert is really the ultimate "set and forget" dessert.

Ingredients Needed.

Crust

• Flour Regular all purpose flour.
• Pecans. Finely chopped.
• Sugar Alternative. Use a granular sugar alternative that can also be baked with and that measures like sugar.
• Butter. Use unsalted butter that has been melted.

Cheesecake Layer

• Cream Cheese. Use a full-fat cream cheese that is softened.
• Powdered Sugar Alternative. Granular will not work.
• Heavy Cream. At room temperature.

Pudding Layer

• Sugar Free Instant Chocolate Pudding. You will need just the dry mix and not the ingredients listed on the packaging to make it.
• Sugar Free Instant Vanilla Pudding. Like with the chocolate, you will need just the dry mix and not the ingredients listed on the packaging to make it.
• Milk. Use a full-fat milk for optimal texture. I would not go below 2% in this recipe. The milk needs to be cold.

Topping Layer

• Heavy Cream. Cold as it will be whipped.
• Vanilla Extract For flavor.
• Sugar Free Powdered Sugar. Granula will not work.
• Unsweetened Cocoa Powder. This is sprinkled on top of the whipped topping layer.

How to Make Chocolate Delight.

• Prep Time 30 minutes. There will be chilling time between the layers.
• Bake Time 15 minutes (the crust) .
• Servings 15, depending on how it is cut. .
• How to serve : Serve as individual servings chilled.
• Notes: You will need a 9x13 baking dish, Mixing bowls, whisk, and a stand mixer with a whisk attachment or electric beaters (you will need to use it twice).

1. Crust. Preheat your oven to 375°F. Also, you can prep your baking dish lightly for nonstick if desired for an easier clean up. In a medium mixing bowl, use a whisk to combine together the flour, chopped pecans, sugar alternative and melted butter until crumbly and a bit sticky. Press this mixture into your baking dish and bake for 15 minutes. Then allow the crust to fully cool.
2. Cream Cheese Layer. In a large mixing bowl, beat together the cream cheese, powdered sugar alternative, heavy cream and vanilla extract on high speed until smooth and fluffy (this can take a few minutes). Use a rubber spatula or similar item to evenly spread this cream cheese layer over the pecan crust. Then place the baking dish into your refrigerator to set while you move on to the next step.
3. Pudding Layer. Place the dry pudding mixes into a clean mixing bowl and use a whisk to gently combined them. Then add the milk and whisk the ingredients until well combined. Let the combined ingredients set for two minutes.
4. Layer. When your refrigerated ingredients have set, carefully spread the pudding layer mixture evenly over the top of the cream cheese layer, avoiding mixing the cheesecake and pudding layers together. Place the baking dish back into the refrigerator while you make the whipped topping layer.
5. Whipped Topping. While the ingredients are setting in your refrigerator you can make the top layer. In a clean mixing bowl, (best to use a stand mixer) beat the heavy cream and vanilla extract on medium speed. While the beaters are running, slowly and carefully add the powdered sugar alternative, a couple of teaspoons at a time. The whipped topping will begin to thicken as the sugar alternative is added. Once all the sugar alternative has been incorporated, you can increase the speed of your mixer to high and beat until you get stiff peaks, then immediately stop. (Too much whipping can have the opposite effect and deflate your cream).
6. Top Evenly spread the whipped topping layer over the pudding layer Then, return the dessert to your refrigerator to set (at least a couple of hours).
7. Serve When you are ready to serve your dessert, sprinkle the unsweetened cocoa powder over the top of the dessert and then slice and enjoy .

Tips for making the best 4 Layer Dessert

For the crust, The pecans must be very finely chopped. Chopped pecans that you purchase at the grocery store are too big. If you need to, run your pecans through a food processor to make fine crumbs.

More helpful tips for you.

1. This is a pretty easy recipe but can be made a little easier with using store-bought cool whip instead of making the whipped cream. While the real homemade whipped cream from the recipe has better flavor and texture, a bit of a cheat can help you save time.
2. Chilling the dessert between layers is essential to keeping the layers separated as they need to set. This keeps the layers separated and distinct. Also, if your crust is warm you can be sure that your cream cheese layer is going to want to melt on top of it.
3. As a reminder, the cream cheese and heavy cream need to be at room temperature for optimal blending (ie lump free) and the Heavy Cream and milk need to be cold.

FAQ

• Why are we using less milk than indicated on the pudding box?
  For two reasons the first being that we are not actually making pudding. The second reason is that we are using the mix to make a fudge-like consistency layer. This thicker fudge layer will hold its shape better when you go to serve your yummy dessert.
• Can I use "Cook and Serve" pudding instead of Instant?
  Nope nope nope. For this specific recipe, Instant Pudding is required as cook and serve pudding has a different chemical structure that needs to be cooked. The pudding layer in this recipe does not get cooked.
• Why did my dessert turn out runny or not properly set?
  Oh dear. There are several reasons why this could happen. Not allowing the crust to fully cool before adding the cream cheese layer, use "Cook & Serve" pudding, or using milk that is not cold (as the instant pudding needs cold milk to set) may be the culprits.
• Can I make this dessert ahead of time?
  Yes! This dessert actually tastes better the next day once the layers have fully set. The optimal time to set is 24 hours will also it much easier to slice into clean square

Variations.

• To make a slightly less expensive version, you can substitute the pecans with walnuts.
• Make this into a Lemon Lush by Using Lemon Instant Pudding instead of the vanilla and chocolate pudding.
• For a gluten-free version, replace the all purpose flour with equal amounts of a gluten-free flour that measures like regular flour.

How to Store Chocolate Delight Layered Dessert.

Cover your leftovers with plastic wrap or foil and store the dessert in your refrigerator for up to three days. You can freeze this dessert as a whole or in individual serving sizes for up to a couple of months. I would double wrap the dessert first.

You may also be interested in these nostalgic desserts made with no added sugar.

• Sugar Free Ranger Cookies
• Sugar Free Devil's Food Cake
• No Added Sugar Crumb Cake
• Sugar Free Chocolate Depression Cake
• Sugar Free Gelatin Cookies
• Sugar Free Clothespin Cookies (lady locks)