The Next Best Thing To Robert Redfort Pie

My diet isn't going so good.

I can blame it on my birthday but I blame Robert Reford. Let me give you a little run down...

Rum Cake, Red Licorice, Tacos, Chocolate Chip Cookies, Moose Munch, M&Ms, French Breakfast Puffs, Cinnamon Dolce Latte, Carmel Machiato, Taquitos, Pasta, Garlic Bread, The Next Best Thing to Robert Redford dessert, Bostom Clam Chowder, sour dough bread, Mocha, Lasagna, french bread, Caesar salad, cherry pie.
Most people might need some Tums after a weekend like this. Not me, yet, I can't figure out why I'm gaining weight?

With the scrapoganza weekend full of food and eating and tonight being my official birthday dinner where my mom makes me anything I want (I chose Lasagna), eating has taken a front seat to getting through the day.

Tomorrow will be a new day and I will start over. Maybe join Weight Watchers again and hit the gym. It sure is easy to lay here in bed with a bowl of popcorn on my chest talking about "tomorrow I will..."


But for those of you who would like the recipe to this fabulous pie-like dessert here it is:

Original Recipe Yield 1 -9x13 inch pie

1 cup all-purpose flour
2/3 cup butter
1 cup chopped walnuts
1 (8 ounce) package cream cheese
1 cup white sugar
2 (8 ounce) containers frozen whipped topping, thawed
1 (5.9 ounce) package instant chocolate pudding mix
1 (5.1 ounce) package instant vanilla pudding mix
3 cups milk
1/8 cup grated semisweet chocolate

Combine flour, butter, and chopped nuts. Press into the bottom of a 9 x 13 x 2 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes, or until golden brown. Combine cream cheese, sugar, and 1 container of whipped topping until well mixed. Spread evenly over the cooled crust. Mix pudding mixes and milk well until thick. Spread evenly over the cream cheese filling. Spread remaining container of whipped topping over the pudding layer. Sprinkle grated chocolate over the top. Refrigerate for 6 to 8 hours before serving.

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