Making Cream Cheese Filling for Robert Redford Pie

Video Transcript

Hi, my name is Brandon Sarkis, on behalf of Expert Village. Today, I'm going to be showing you how to make The Next Best Thing To Robert Redford Pie. While that's cooking in the oven, we're going to go ahead and work on our first layer, so to speak. We're going to take our cream cheese, half of our whipped topping, and our sugar, and if I can get this package open, we're going to mix all of this fun stuff up. Actually, the first thing I'm going to do is go ahead and do the sugar and the cream cheese first just because all I'll do with the whipped topping in here is just turn it into mush. So I want to get these two worked together really well first, and you can do this in a tabletop mixer, or with a hand mixer if you wanted, but I prefer doing it by hand. I only use those things if I absolutely, positively have to. I'm not a big fan of the end result you get with those because you have to stand there the whole time and really watch it. There's no fine-tuning those, it's usually an all one way or all the other kind of thing. What I'm doing here is just taking the spatula, and running it through the cream cheese, and what this is doing is working the sugar into the cream cheese. There's nothing overly special about it, except that I ended up with cream cheese on my hand. I'm going to go ahead and get the whip out, too because I'm going to use the whip to finish it, once I work it down enough. I just really want to break up the cream cheese as best I can before I bring the whip in. I want to soften the whole mixture up first. We're going to go for half of our whipped topping here; our thawed whipped topping, not frozen. If it was frozen, you probably wouldn't be able to do this with it, would you? There is half of our whipped topping, or if you bought the two smaller packages, then there's your one package, I guess. I bought the one big package. You can lick this clean, it'd be delicious. I will do that in a moment. I will spare you the sound of me doing that on camera. When you've reached a nice homogenous mixture, you want to scrape the sides down; really get all that you can out of here. I'm going to throw this in the refrigerator for a little while, while I wait for that pie crust to finish up, so into the fridge this goes.

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