1/2 c. butter, melted
1 c. sifted flour
1 c. finely chopped pecans
1 pkg. (8 oz.) softened cream cheese
1 c. sugar
1/2 t. maple flavoring
1 carton (8 oz.) frozen whipped topping, thawed
1 large pkg. instant chocolate pudding
1 large pkg. instant vanilla pudding
1/4 t. almond extract
3 c. cold milk
2 T. grated unsweetened baking chocolate
1/4 c. coarsely chopped pecans (topping)

Mix melted butter, nuts and flour and press into a buttered (9 x l3 inch) pan. Bake at 350°, for 20 minutes or til lightly browned. Cool. Mix cream cheese, sugar and maple flavoring til smooth. Fold in 1/2 of the whipped topping and spread over the cooled crust. Beat puddings, almond extract and milk til smooth and thick. Spread over the cream cheese layer. Top with remaining whipped topping, grated chocolate and nuts. Refrigerate at least 2 hours.
(Yield: 10-1 2 servings).

Robert Redford dessert recipe published in our March, 1985 Menu Minder.