Oh yes…you read right: SEX in a Pan. Don’t worry this entry is not NSFW. This dessert with a name that will make you giggle is super rich and creamy, perfect for summer picnics and parties…or a bachelorette party?
This recipe I adapted from Jo Cooks blog where you can print out a handy-dandy recipe sheet. This recipe very easy but it just takes a few steps to create the layers of ooey-gooey deliciousness. If you don’t LOVE pudding, this may not be a dessert for you!
Layer 1: Crust
This will be your base and balance for the heaviness of all the layers of this dessert. I almost wish I made a thicker crust.
- 1 cup chopped pecans
- 3 tablespoons white sugar
- 1/2 cup butter (room temp is best)
- 1 cup flour
Coat a 9×13 baking dish with cooking spray. In a blender/mixer, mix all the ingredients. Then press it tightly into the dish. Bake it for 20 minutes until it is golden brown and looks “solid”.
Layer 2: Cream Cheese
Are you getting the feeling that this recipe is not low-fat, low-cal, low-anything? Yup.
- 1 package of cream cheese (8 oz.), room temp
- 1 cup powdered sugar
- 1 cup whipped cream or cool whip
I definitely tried to cut fat-corners where I could, I used reduced fat cool whip and you can use reduced fat cream cheese if you’d like. Mix all ingredients until light and fluffy.
It’s important to note that you will be layering on each layer all at once, I would not recommend making each layer and then spreading it on right away! So put your cream cheese mixture aside and let’s get on to the next layer!
Layer 3: Chocolate Pudding
- 1 packet of INSTANT chocolate pudding (5.1 oz) – you can also try dark chocolate or a variety of choco-flavors.
- 2-3 cups of milk (I used 2%)
Follow the instructions on the box. If you feel like it’s too runny, don’t worry set it aside and it will firm up later.
Layer 4: Vanilla Pudding
- 1 packet of INSTANT vanilla pudding
- 2-3 cups of milk
Same instructions as the chocolate layer.
Layer 5: FINALLY!
- 2 cups of whip cream or cool whip
- shaved chocolate
Here is the fun part!
After the crust has cooled, spread the cream cheese mixture gently and evenly over it. I say spread it gently because if you don’t, the mixture might pull up some crumbs and you want to keep each layer really “clean” and not mix with other layers.
Here goes the chocolate pudding…
Top off with the whipped cream/cool whip. I did not have chocolate shavings so I dusted on some cocoa powder. Still looks nice, but chocolate shavings would have given it some texture.
Here is a side view: crunchy crust, creamy cheese, rich chocolate, sweet vanilla, and fluffy cool whip.
Refrigerate it for about 2-3 hours so that it sets and is easier to cut and serve.