The Next Best Thing to Robert Redford

From the kitchen of: Mary Riggins, Odon, Indiana

CRUST
1 cup flour
1/2 cup margarine
1 cup pecans, finely chopped

TOPPING
8 oz. cream cheese, softened
1 cup sugar
9 oz. Cool Whip, thawed
1 pkg. instant vanilla pudding
1 pkg. instant chocolate pudding
3 cups cold milk
Grated chocolate candy bar

Prepare bottom crust by mixing together flour, margarine and pecans in a bowl until crumblike. Press mixture into greased 9- x 13-inch baking pan. Bake in a 350-degree oven for 15 to 20 minutes, until lightly golden. Cool.

In a mixing bowl, beat cream cheese with sugar until smooth. Fold in half of Cool Whip. Spread mixture over cooled crust. Combine vanilla and chocolate pudding mixes. Beat in milk until smooth and thickened. Spread over cream cheese layer. Spread remaining Cool Whip over top. Sprinkle with grated chocolate. Cover and refrigerate overnight before serving.

SERVES HOW MANY: 16

TAKES HOW LONG TO MAKE: 40 minutes

KID-FRIENDLINESS RATING: 8

(1 to 10, where 1 = Won't eat it until after college and 10 = They beg you to make it every night)

DIFFICULTY RATING: 3

(1 to 10, where 1 = Practically boiling water and 10 = Takes years and Julia Child's help to perfect)

COMMENTS:
This dessert can be an extra-special Father's Day gift from the kids.