Cody's Chocolate Dessert

This has been called a lot of things, like the Robert Redford, but I think that is a silly name so I named it after my son, who always requests it. Most people do this dessert differently than I do, they bake the crust. I prefer a dry crumb-ish crust, so I do the crust in the microwave.

There are four steps to this. Make the pudding layer, make the crumb layer, make the cream cheese layer, then assemble. Doing it in this order helps because the pudding sets up a little while you do the crumb crust, and the crumb crust cools as you do the cream cheese layer, then you put it together.

Also get your butter and cream cheese to room temp, I get them out the night before and have the cool whip in the fridge, not the freezer so I can work with it.

2 bigger boxes Jello Chocolate Pudding Instant (5.9 oz)

2 bigger boxes Jello Vanilla Pudding Instant (5.9 oz)

6 cups Milk

2 cubes butter, room temperature

2 cups flour

4 Tablespoons sugar

2 8 oz packages cream cheese

2 cups sugar

2 cartons Cool Whip12 oz. each

Mix chocolate layer:

the 2 bigger boxes Jello Chocolate Pudding Instant (5.9 oz)

the 2 bigger boxes Jello Vanilla Pudding Instant (5.9 oz)

the 6 cups cold milk (Note that this is exactly half of what the package calls for, don't do package directions!)

Mix well with beaters for two minutes. Set aside to thicken.

Make Crumb Crust Layer:

In food processor combine

2 cubes room temp butter

2 cups flour

4 Tablespoons sugar

Pulse together until crumbly, transfer to a microwave safe bowl. Cook mixture on high, setting the microwave for five minutes. Stop the microwave every minute and stir the mixture vigorously with a fork to crumb it.

Spray a jelly roll pan very lightly with Pam spray. Place the crumb crust in the bottom of the pan and spread to distribute evenly, reserving about a half cup of the crumb mixture to use on the top at the end. Allow it to cool while you make the cream cheese layer.

Make the Cream Cheese Layer:

Combine two 8 oz packages cream cheese with two cups sugar and 1 1/2 (one and a half cartons) Cool Whip.

Assemble. This is a little tricky. Using a big spatula, carefully plop the cream cheese mixture over the crumb crust all over it, getting it distributed as evenly as you can. Carefully spread it with a smaller spatula without disturbing the crumbs very much, this takes a light hand, but is not too tough to do...just be gentle moving it around. I get this cream cheese layer all the way to the edges of the pan so I can use the side of the pan to scrape my spatula off, it helps. Then use a paper towel when you are done with that and clean the sides of the pan off so it looks nice.

Then on top of the cream cheese layer, add the chocolate layer exactly the same way, only I leave a little border of the white layer peeking out, it looks pretty. Be careful not to disturb the cream cheese layer too much.

Use the other half carton of the cool whip that is left and spread it evenly over the top, leaving a little of the chocolate layer peeking out.

Sprinkle the reserved half cup of crumb crust on the top. Chill until ready to serve.