Recipe: Better Than Robert Redford Cake (from scratch)

Here's a non-instant version of the recipe. Cool whip is non-dairy whipped topping sold frozen in plastic tubs (it even comes chocolate flavored now) - you can substitute any whipped cream or non-dairy whipped product you have. Instant pudding is powdered pudding mix that doesn't need cooking. You can just add milk and whip it with a mixer or shake it and it sets up very quickly.

Happy Baking,

Betsy

Better Than Robert Redford Cake

Crust
2 sticks (1 cup) unsalted butter
2 tablespoons sugar
2 cups flour

Vanilla pudding layer
3 egg yolks
1/2 cup sugar
1/4 cup flour
2 cups milk
2 teaspoons vanilla
2 tablespoons unsalted butter

Cream cheese layer
1-8 oz package cream cheese softened
1/2 cup sugar
1 teaspoon vanilla
1 teaspoon lemon juice
1 cup whipping cream

Pineapple caramel layer
1-8 oz can crushed pineapple, drained well
1 8-10 oz jar caramel or chocolate sauce

Whipped cream layer
1 1/2 cups whipping cream
3 tablespoons powdered sugar
1 tablespoon vanilla

Chocolate glaze
2 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter
1/2 teaspoon vanilla

Butter a 9x13 inch pan. Set rack in center rack of oven and preheat to
350.

Crust
Beat butter and sugar until fluffy. Add flour and using low speed on
mixer blend until mixture is pebbly and can be pressed together. Press
mixture on bottom and up the sides of buttered pan. Bake until golden,
about 20 minutes. Cool completely.

Pudding
Beat yolks lightly and set aside. Whisk sugar, flour and milk in a
medium pan until free of lumps. Set over medium heat and cook stirring
constantly with a wooden spoon just to boil. Remove from heat and whisk
a little of the hot, thick pudding into the beaten yolks, then pour the
yolk mixture back into the main pudding mixture, whisking well. Continue
cooking 1-2 minutes stirring constantly until thick. Pour pudding back
into a bowl and add vanilla and butter stirring until butter melts. If
pudding has lumps pour through a fine strainer. Chill, with wax paper
pressed directly on the surface of the pudding until ready to use.

Cream cheese
Beat cream cheese, sugar, vanilla and lemon juice just to blend. In a
separate bowl whip cream to medium stiff peaks. Fold a scoop of whipped
cream into beaten cheese, then fold in remaining cream into cheese.

To assemble
Spread crust with cream cheese mixture. Top with pineapple, then drizzle
with caramel or chocolate sauce. Spread pudding over pineapple-caramel.

Whipped cream
Whip the cream, powdered sugar and vanilla to stiff peaks. Spread over
the top and chill well.

Chocolate glaze
Melt the chocolate and butter over low heat, stirring until smooth and
completely melted. Remove from heat and stir in vanilla. Drizzle over
dessert in zigzags back and forth across the cake to decorate.
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