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This easy Sex in a Pan recipe is a pudding-based dessert that layers a tangy and sweet cream cheese filling with vanilla and chocolate puddings on top of a pecan crust. Fluffy Cool Whip and white chocolate shavings finish off this quick crowd-pleaser.
Dig your fork into this sex in a pan dessert, featuring three layers of cool, creamy sweetness balanced on a crisp, buttery crust and topped with Cool Whip for a nostalgic touch. And don’t be fooled into thinking that this recipe is complicated – it’s absolutely not! Instant pudding and pre-made toppings are your friends, and you can quickly put this together any time you need a fast dessert.
I made this for a bridal shower last month, and it was such a hit! Plus, it’s my daughter Ana’s favorite snack—one night, she snuck to the fridge and woofed down a quarter of the pan. It was meant for a potluck dessert party at my aunt’s house. So, I had to show up with a batch of store-bought orange cookies instead.
Why You’ll Love This Layered Dessert
- So easy. The main effort you’ll make in assembling this sex in a pan dessert is baking the pecan crust. You’ll rely on instant pudding and Cool Whip to give it the perfect sweet and fluffy topping, with no need to whip any cream.
- Pretty. Who doesn’t love a layered dessert? I love how pretty this one turns out. It’s similar to an Oreo dirt cake, with the contrasting colors of chocolate and vanilla, plus creamy whipped topping and a little bit of white chocolate and cocoa powder to finish it off.
- Cool and refreshing. This is practically a no-bake recipe and it’s served nice and cold, making it a perfect summer dessert.
What Is Sex in a Pan?
Sex in a pan is a cold, layered dessert that consists of a nut (pecan)-based crust piled with three layers of sweet fillings. These include a cream cheese and Cool Whip layer, a vanilla pudding layer, and a chocolate pudding layer. The dessert is finished with a whipped topping, a little cocoa powder, and white chocolate shavings.
You can make this sex-in-a-pan recipe with homemade puddings, or keep it easy and use instant puddings as I do!
Recipe Ingredients
Below is an overview of what you’ll need to make sex in a pan. Check the recipe card at the end of this post for the full ingredient amounts.
Crust
- Pecans – The toasty pecans add depth of flavor and texture to the crust.
- All-Purpose Flour – Flour helps to form the crust and bind it together.
- Granulated Sugar – Just enough sugar gives a touch of sweetness.
- Butter – For most dessert recipes, unsalted butter is ideal so that the salt doesn’t affect the sweetness.
Cream Cheese Layer
- Cream Cheese – I use full-fat cream cheese for a rich and creamy filling.
- Powdered Sugar – Make sure to sift the powdered sugar before you add it to the cream cheese.
- Cool Whip – You’ll need a cup of store-bought cool whip for this layer, or you can make your own with heavy cream.
Vanilla Pudding Layer
- Vanilla Pudding Mix – You can use your favorite brand of instant pudding mix.
- Milk – Whole milk is my choice for the smoothest, richest pudding, but 2% milk will also work.
Chocolate Pudding Layer
- Chocolate Pudding Mix – Again, pick up your favorite chocolate pudding mix to use in this recipe.
- Milk – Either whole milk or 2% milk is fine.
Toppings
- Cool Whip – Or whipped topping, to top the cake.
- Cocoa Powder – I use unsweetened cocoa powder.
- White Chocolate – You’ll finish this dessert with a sprinkling of white chocolate shavings.
How To Make Sex in a Pan Dessert
Follow along with my photos below to guide you through making this sex in a pan recipe.
- Make the crust. Preheat the oven to 350°F and mix the chopped pecans, all-purpose flour, and granulated white sugar. Add the butter. Stir together until the ingredients are incorporated.
- Bake. Press the crust into the bottom of a 9×13-inch baking dish, then bake it for 15 minutes. Let it cool.
- Make the cream cheese layer. Beat cream cheese until smooth and creamy, then add the powdered sugar. Fold in the Cool Whip. Spread the cream cheese mixture evenly over the cooled crust.
- Prepare the vanilla pudding layer. Whisk together the instant vanilla pudding mix and 2 cups of milk until thick. Spread the vanilla pudding over the cream cheese layer.
- Prepare the chocolate pudding layer. Whisk together the instant chocolate pudding mix and 2 cups of milk until thick. Spread the chocolate pudding over the vanilla pudding layer.
- Add Cool Whip. Spread 2 cups of Cool Whip evenly over the chocolate pudding layer.
- Garnish. Sprinkle the top with sifted cocoa powder and shaved white chocolate. Chill for 2 hours before serving.
Recipe Tips for Success
- Chill thoroughly. The instructions note that you should refrigerate the assembled sex in a pan for at least 2 hours before serving, and even longer if you can. I kept it overnight before slicing it. This will help the puddings set and chill completely, and the finished dessert will be so much better for it.
- Use room-temperature cream cheese. When you use cream cheese in a recipe, especially in a filling, it’s important that it is brought to room temperature first. This will help it incorporate smoothly into the filling without lumps.
- Try another pudding. As mentioned, if you are a fan of making from scratch pudding, you can swap your favorite recipes for vanilla and chocolate puddings for instant pudding. Or, try another flavor, like butterscotch or banana (I have a great homemade banana pudding recipe you can use!).
- Make a different crust. If nuts aren’t your thing, use crumbled cookies such as graham crackers in place of the pecans to make the crust. Or, try other nuts like almonds or walnuts instead of pecans.
Serving Suggestions
For a fabulous dinner to pair with the indulgent Sex in a Pan dessert, start with a refreshing Caprese salad before serving this juicy whole roast chicken with creamy Parmesan rice and fluffy spoon bread. You can also go the easy route and make this quick, hearty steak salad accompanied by crispy zucchini chips.
As with all desserts, sex in a pan is great all on its own, with a cup of strong iced coffee or a sweet dessert wine like a Moscato or a Port. For special occasions, you could add themed decorations like colored sprinkles, edible glitter, or seasonal candies.
Proper Storage
You can make this dessert up to a day in advance and keep it covered in the fridge. For leftovers, here’s how to store them:
- Fridge – Cover the pan tightly with plastic wrap or transfer leftovers to an airtight container and store it in the fridge for up to 3 days.
- Freezer – Place the dessert in an airtight, freezer-safe container and store it in the freezer for up to 3 months. Thaw it overnight in the fridge before serving.
More Dessert Recipes To Try
- Peanut Butter Rice Crispy Treats
- Blueberry Crisp
- Easy Tres Leches Cake
- White Chocolate Chip Cookies
- Sour Cream Banana Bread
Sex in a Pan
Ingredients
For the crust:
- 1 cup pecans, chopped
- 1½ cup all-purpose flour
- 2 tablespoons granulated white sugar
- ¾ cup unsalted butter, melted
For the cream cheese layer:
- 8 ounces block cream cheese, softened at room temperature
- ½ cup powdered sugar
- 1 cup Cool Whip
For the Vanilla pudding layer:
- 5.1 ounces instant vanilla pudding mix
- 2 cups milk
For the Chocolate Pudding layer:
- 5.9 ounces instant chocolate pudding mix
- 2 cups milk
For the Toppings:
- 2 cups Cool Whip
- 1 tablespoon sifted cocoa powder
- white chocolate shavings
Instructions
Make the crust:
- Preheat the oven to 350°F.
- In a medium bowl, combine the chopped pecans, all-purpose flour, and sugar. Pour in the melted butter and whisk until the ingredients are well incorporated.
- Press the pecan mixture firmly into the bottom of a 9×13-inch baking dish to form an even layer.
- Bake for about 15 minutes or until the crust is lightly golden. Once baked, remove it from the oven and let it cool completely before proceeding to the next layer.
Prepare the cream cheese layer:
- While the crust is cooling, use an electric mixer to beat the softened cream cheese in a large mixing bowl until it is smooth and creamy without any lumps.
- Add the powdered sugar to the cream cheese and continue to beat until well blended.
- Gently fold in 1 cup of Cool Whip until the mixture is light and fluffy.
- Once the crust has cooled, spread the cream cheese mixture evenly over it.
Prepare the vanilla pudding layer:
- In a clean bowl, whisk together the instant vanilla pudding mix and 2 cups of milk. Continue whisking until the mixture thickens.
- Spread the prepared vanilla pudding over the cream cheese layer, making sure it is evenly distributed.
Prepare the chocolate pudding layer:
- In another bowl, whisk together the instant chocolate pudding mix and 2 cups of milk until the pudding thickens.
- Spread the chocolate pudding over the vanilla pudding layer, ensuring an even layer.
Add the toppings:
- Spread 2 cups of Cool Whip evenly over the chocolate pudding layer, creating a smooth and even top.
- For an extra decorative touch, sprinkle the top with sifted cocoa powder and shaved white chocolate.
Chill and serve:
- Refrigerate the dessert for at least 2 hours or overnight, allowing it to set properly.
- Once chilled, cut into squares and serve.
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
