Sex in a Pan

This easy Sex in a Pan recipe is a delicious dessert featuring layers of sweet cream cheese filling, vanilla, and chocolate puddings, all on top of a pecan crust.

Prep Time25

Cook Time15

Resting Time2

Total Time2 40

Course: Dessert

Cuisine: American

Keyword: sex in a pan, sex in a pan dessert, sex in a pan recipe

Servings: servings

Author: Katerina | Easy Weeknight Recipes

Equipment

9x13 Glass Baking Dish

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 9x13-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.

Nutrition