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 icing 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 9x13 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:
Cathy W. says
Made this for home as well as for work, and it was a huge hit at both! I absolutely love this recipe…..it’s easy to make and it tastes heavenly!!
Jackie Greig says
This is very good! I made a few substitutions and it still taste amazing!
1. I used 1/2 cup Splenda to replace the sugar in the cream cheese layer.
2. Both puddings were non fat, non sugar.
3. I used chocolate milk for the chocolate pudding. (Only because I happen to have some).
Cherie Mayfield says
Can I make this a day before??
Jo Cooks Team 2 says
Of course you can! Just make sure to cover and store in the fridge.
Selena Spradlein says
Where do I find icing sugar?
jo says
Any grocery store should have it, in the same aisle with the regular sugar, usually in the baking aisle. It’s the same as powdered sugar or confectioners sugar.
Carolyn Whitetail says
What can you use if you cannot have nuts? Can you use graham cracker for a crust or something else.
Jo Cooks Team says
Yes a graham cracker crust will be great.
Angela says
I’m trying to make this. My crust has cooked, but it’s soft. Yours looks hard. Should I cook it longer or will it get harder while it’s cooling?? Can’t wait to try this!!! Any suggestions?
Jo Cooks Team says
It gets harder as it cools! Keep in mind there is quite a bit of butter in the crust. Once the whole dish sits in the fridge the butter will harden completely. If you bake it until it’s hard, it will be very difficult to slice through and eat after cooling.
Leej says
Everyone loved it!! Delicious and easy.