This Fourth of July, let freedom ring with this stars and stripes chocolate cheesecake recipe

This patriotic dessert is adapted from Grandma’s version of a dessert she called Robert Redford. It has a
nutty butter-filled crust and layers of chocolate cheesecake. We add the fruit toppings for a holiday celebration to remember.

Prep Time: 20 minutes

Total Time: 2 hours, 50 minutes

Yield: 12 servings

Ingredients:

1 cup flour

1 cup butter, softened and divided

1 cup chopped pecans

8 oz. cream cheese, softened

1 cup sugar

16 oz. whipped cream (homemade or thawed Cool Whip), divided

4 oz. instant chocolate pudding mix powder

4 oz. instant vanilla pudding mix powder

3 cups milk

1 cup blueberries

2 cups raspberries

Directions:

Preheat the oven to 350°F. Lay the berries out on a paper towel and pat to dry off the excess liquid. Let them sit while you make the crust and filling.

Combine the flour, ½ cup of the butter, and the pecans. Press the mixture into the bottom of a 9 x 13-inch pan. Bake for 25 minutes or until golden brown, then allow it to cool. You can speed up the cooling time by placing the pan in the fridge or freezer.

Combine the cream cheese, sugar, and half the whipped cream until it is well mixed, then spread it evenly over the cooled crust.

Combine the chocolate and vanilla pudding mixes with the milk in a mixing bowl. Beat well for 2 minutes and allow it to rest to firm up for 5 minutes, then spread the pudding evenly over the cream cheese filling.

Spread the remaining whipped cream over the pudding layer. Add a square of blueberries to the top left corner of the pan, then add stripes of raspberries. Chill for 2 hours before serving.

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