Sex in a Pan
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Sex in a Pan – crazy name for a dessert, but it’s one of the best desserts you’ll ever have, it’s mostly a pudding dessert with a crunchy pecan bottom crust.
Over 5 years ago I shared this amazing dessert with you and you guys loved it! It’s one of my most popular recipes on Jo Cooks and there’s a reason for that. It’s incredible, it’s decadent and luscious.
I thought it’s the perfect time to share this with you again with some updated pictures and a video. With Valentine’s day only a couple days away, I think this dessert will be spot on for that special day with a name like sex in a pan.
WHY IS IT CALLED SEX IN A PAN
The name itself is hilarious for a dessert, and hundreds of you have commented on here telling me all the other names that this pudding dessert goes by. I think it’s called sex in a pan because it’s six layers and from six layers in a pan it got it’s sex in a pan.
A long time ago, before I was married, my friend came over on a weekend and made this dessert for me. I had no idea what it was, but she promised me I was going to love it so we made it.
We did not come up with the name, that is the name that it was known to her and her mom had been making it for her for as long as she could remember. I think this dessert has really been around for decades but it still popular, not because of its name but because it really is incredible.
That first day we made this dessert I fell in love with it. I had never had anything like it before. It was so easy to make and so good.
WHAT IS SEX IN A PAN
Sex in a pan is a layered dessert. The bottom layer is the crust made with pecans, flour and butter. The next layer is a layer of cream cheese sweetened with powdered sugar and made fluffier with whipped cream. Then you have a layer of chocolate pudding, then another layer of vanilla pudding and top it off with whipping cream and then lastly you sprinkle it with chocolate. Does that not sound good?
And don’t worry about it looking perfect with perfect layers, this dessert is not about that. It will look sloppy with all the pudding and whipped cream layers. Nobody will care about how it looks like once they take a bite. It really is love at first bite.
I just had to share this wonderful dessert with you again because every single time I make it people fall in love with it and so many of them tell me it’s the best dessert they’ve ever had. Trust me, that’s the best compliment you can get for such a simple dessert. Have you guys had this before? Isn’t it to die for?
CRAVING MORE SEXY DESSERTS? TRY THESE:
- Better Than Sex Cake
- Tres Leches Cake
- Easy Tiramisu
- Apple Pie Cake
- No Bake Banana Pudding Dessert
- Luscious Lemon Pudding
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Sex in a Pan
Prep: 45 mins
Cook: 20 mins
Total: 1 hr 5 mins
Serves: 12
Sex in a Pan – crazy name for a dessert, but it’s one of the best desserts you’ll ever have, it’s mostly a pudding dessert with a crunchy pecan bottom crust.
Ingredients
Crust
- 1 cup pecans chopped
- 3 tbsp granulated sugar
- 1/2 cup unsalted butter melted
- 1 cup all-purpose flour
Cream cheese layer
- 8 oz cream cheese
- 1 cup powdered sugar also known as icing sugar or confectioner's sugar, use 1/2 cup for less sweetness
- 1 cup cool whip or whipped cream
Vanilla pudding
- 5.1 oz instant vanilla pudding
- 2 cups milk
Chocolate Pudding
- 5.1 oz instant chocolate pudding
- 2 cups milk
Toppings
- 2 cups cool whip or whipped cream
- shaved chocolate optional
Instructions
- Preheat oven to 350 F degrees.
- Spray a 9×13 inch baking dish with cooking spray.
- In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish.
- Bake it for about 20 minutes.
- Prepare the vanilla pudding as per the instructions on the package. As noted I used 2 cups of milk instead of the 3 cups on the package instructions to get a firmer pudding.
- Prepare the chocolate pudding as per the instructions on the package. As noted I used 2 cups of milk instead of the 3 cups on the package instructions to get a firmer pudding.
- In a mixer add the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy.
- Let the crust cool. Spread the cream cheese mixture over the crust evenly. Spread the vanilla pudding over the cream cheese layer, then the chocolate pudding. Spread the whipped cream as the last layer then top with shaved chocolate if preferred.
- Refrigerate for a couple hours until it sets before serving.
Video
Recipe Notes
- I used 2 cups of milk for my pudding, because I wanted a firmer pudding for the layers here, but feel free to use 3 cups of milk just as the instructions say.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Serving: 1sliceCalories: 446kcal (22%)Carbohydrates: 53g (18%)Protein: 6g (12%)Fat: 24g (37%)Saturated Fat: 11g (69%)Cholesterol: 52mg (17%)Sodium: 359mg (16%)Potassium: 227mg (6%)Fiber: 1g (4%)Sugar: 38g (42%)Vitamin A: 660IU (13%)Vitamin C: 0.1mgCalcium: 142mg (14%)Iron: 0.9mg (5%)
Products you’ll need:
Originally Shared March 2012:
Lindsay Baker says
My family has been making this for 40 years. It’s always been a favorite. We call it Mississippi Mud.
Jo Cooks Team says
That’s an awesome name, we haven’t heard that one yet! Such a great recipe.
Chrissy says
This was amazing! So glad someone asked about the crust too.i was concerned about it as well
Shel says
Making this now…is the crust supposed to be crispy when it comes out of the oven? Mine is still spongy/soft to poke.
Jo Cooks Team says
That’s perfect! It hardens up as it cools- keep in mind the butter is melted and completely liquid straight out of the oven.
Ann says
I have made this recipe a few times for large gatherings that we have or attend. EVERYONE loves it! Then just out of the blue someone will tell me that they have been wanting some! That is one of the greatest complements that someone can receive! This has happened with one other recipe, so of course I will please everyone and they can’t thank me enough!!!
Tina Tailor says
I loved this recipe! Already made it twice this month!
Saradee says
Delicious! It’s not too sweet or too heavy. It’s dessert for the soul.
Leena says
Awesome! Didn’t have pecans so we modified it a bit with oreo and graham crust. Overall, wonderful dessert and will have to try with pecan crust next go around.
Linda says
13 x 9 pan gone in a day. It was sooooo good
jo says
Ha! Well I’m glad you liked it! 🙂
Kayla says
I just made this and it taste amazing, the whole family loved it! I change a couple things though. Instead of pecans i used graham crackers because i didn’t have pecans. I also made homemade vanilla pudding from a recipe i found. Then i used cup chocolate pudding. I also made homemade whipped cream.
Jo Cooks Team says
Sounds fantastic! We’re so glad you love it 😁
Kirsty Gray says
Hi Jo! I remember eating this Devine dessert when I lived in America. Now I’m in Australia it’s nearly impossible to buy the instant jello pudding mix. I’ve managed to get my hands on some of the jello cook and serve mix and I can not wait to make this for a dinner party next weekend (with 5 people, social distancing which were allowed to here now. And I can’t wait to have a few friends around for dinner!!) I’m wondering how I would alter the recipe for the cook and serve pudding or just make it to the packer instructions and it will turn out fine? I really want to knock my guests socks off at dinner as I’ve been itching to cook for people for months now!!! I’ve just stumbled across your website looking for a recipe for sex in a pan and I am now a huge fan! So many recipes I will definitely be trying! Thanks so much! 🌸💗🌸
Jo Cooks Team says
Here’s a recipe for homemade vanilla pudding: https://www.jocooks.com/recipes/homemade-vanilla-pudding/
Stay tuned for our chocolate pudding recipe coming soon 🙂
Nan Rickards says
Instead of vanilla pudding we use pistachio it is soooo yummy
Boris K says
This recipe has been the absolute 2020 hit in our house. I stick to your instructions with reduced sugar and measurements, but I don’t follow your steps as indicated. I always feel that if I prepare a pudding it would cool down while I’m making the cream cheese layer, so I make the crust cool it a bit and after about 10 minutes I put it in the freezer. I immediately jump on making the cream cheese layer. As soon as it’s done I pour it on top of the crust and all of it back to the freezer. I make a vanilla pudding and pour it on top. While it’s cooling down I make the chocolate pudding and pour it on top. I let it all cool down for about 15 minutes and then freezer again for about an hour.
By doing this I’m cooling the cake as I make it. This way it takes a lot less time to settle. I still leave it in the fridge for at least 3-4 hours, overnight ideally, before glazing it with whipped cream and chocolate grind.
One more thing. Reduced milk worked great for using the round pan as the middle doesn’t wiggle too much. In a 13×9 the sides of the pan hold the cake quite well.
Cheers from Toronto
Ali says
Hello there,
The instant pudding instructions say to bring the mixture (milk + pudding mix) to boil. Do you do that step or do you just mix a room temperature milk with the pudding mix?
Thanks
Jo Cooks Team says
Our instant pudding does not require boiling! If that’s what your package states, you’ll have to let it cool before assembling the dessert.