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
Sex in a Pan
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.
Watch How To Make It
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
Products you’ll need:
Originally Shared March 2012:
Karen Breedlove says
May 16, 2019 at 12:51 amI’m so glad I found your page. I used to have this recipe, got it from my ex mother-in-law in 1989. When I saw your picture I recognized it right off. My kids ask for this luscious dessert on holidays or special events. Most like the chocolate, some the chocolate and vanilla (I swirl the pudding), and the grandkids love butterscotch. Some people prefer chopped pecans on top and some prefer crushed graham crackers.
We choose to change the name (just within our family)out of respect for my father’s sake. You see, he’s a Baptist Deacon or Elder in our church and one Christmas he asked the name of the dessert. He wanted to get the women in his Sunday School Class to make a couple of desserts for dinner, game night (42 or dominoes), and fellowship every 3rd Thursday of the month.
My son spoke up and called it by the correct name, “Sex in a Pan”. You should of seen the look on his face and I nearly fainted. From that minute on I dubbed it “Fornication in a Cooking Untensil”. I thought everyone would never quit laughing and I haven’t lived it down yet. That was 30 years ago last Christmas. Needless to say your recipe brought back memories of joy and good tears. And they still ask for it by its nickname. I also plan on making 3 for my grandson’s wedding in October 2019. This dessert is a tradition in our family that will never stop and I hope it will bring more wonderful memories in the future.
Karen Breedlove
Joanna Cismaru says
May 16, 2019 at 10:02 amHi Karen! Loved readying your comment and I love your name of it. 🙂 Great story and I’m glad I took you down memory lane for a bit. 🙂
Boots says
May 14, 2019 at 7:59 pmA silky blend of flavors! I made this to serve pn our wedding anniversary today. Thanks!
Joanna Cismaru says
May 14, 2019 at 9:51 pmAw! Happy Anniversary!
Laurie Rap says
May 14, 2019 at 6:28 pmAmazing
Ann says
May 11, 2019 at 2:30 pmMade one with instant pudding and another from scratch, hands down the one with the pudding from scratch was the best. Also used oreo cookies in the crust. Yummy.
Sharon says
May 2, 2019 at 7:21 pmI’ve been making this dessert for years, I got it from a news paper in Paris, il. it’s called The Next best thing to Robert Redford. My family loves you his dessert no matter the name.
Joanna Cismaru says
May 2, 2019 at 8:18 pmYep, I know of that name too! 🙂
Nicci Scherle says
April 7, 2019 at 10:09 amHi, was wondering if I could freeze this for a couple days before serving?
Nicole Beaulieu says
April 8, 2019 at 10:15 amI wouldn’t freeze this one- desserts with high water content like pudding don’t thaw well and will create a bit of a liquidy mess. This recipe does, however, last around 5 days refrigerated so you definitely can still make it in advance.
Nicci says
April 9, 2019 at 5:40 amThank you, I kind of figured that would be the case but 5 days, is plenty of time for me to make ahead for sure. Thanks for the response.
Nicole Beaulieu says
April 9, 2019 at 10:01 amNo problem! You’ll love this dessert- enjoy 🙂
Alice says
March 28, 2019 at 3:02 pmWow this sounds amazing! A coworker just told me about it and said his mom makes it. Now I have to try it. Thanks for sharing the recipe!!!
Joanna Cismaru says
March 28, 2019 at 3:07 pmMy pleasure, do let me know how you like it!
Steve Buckton says
March 23, 2019 at 4:50 pmGreat recipe! Please consider coming up with a good one for Kheer (Indian rice pudding).
Jamie says
March 18, 2019 at 5:39 pmCan i cook the crust and leave in the freezer and finish with the puddings layers 2 days later?
Joanna Cismaru says
March 19, 2019 at 10:40 amAbsolutely!
Mary Spicer says
March 16, 2019 at 12:00 amLCan’t wait to make this looks very yummy. I think I’ve had it a while back excited about having it again. Thanks for the recipe
P. Guidebeck says
February 28, 2019 at 9:57 amI will be making this Sat. I’m not sure on one of the layers, I’m using real whipped cream
not Cool Whip. On layer with cream cheese, powder sugar and 1 cup of whip cream, do
you beat the cream or just add the liquid cream as is, they are 8oz containers.
Thank you
Nicole Beaulieu says
February 28, 2019 at 10:52 amBeat the cream first and then fold in- it’s meant to be a bit light and airy 🙂
Cindee Dickerson says
February 24, 2019 at 2:49 pmWhat is icing sugar??
Joanna Cismaru says
February 24, 2019 at 3:36 pmIcing sugar is the same as powdered sugar or confectioners sugar.
Pam says
February 14, 2019 at 2:23 pmI can’t use pecans for the crust, my husband has allergies. What would u suggest?
Nicole Beaulieu says
February 14, 2019 at 2:42 pmYou can make a plain graham cracker crust, or any other type of nuts if he’s not allergic to them 🙂
Aliza Mahan says
March 1, 2019 at 11:37 amTry Nilla wafers or graham crackers
Hayley says
February 9, 2019 at 11:30 amI underestimated how tasty this dessert was going to be but this was to diiieeee for! We couldn’t stop eating it! I replaced the chocolate pudding with chocolate mousse and it came out amazing! Great recipe!!!
Joanna Cismaru says
February 9, 2019 at 12:48 pmSo glad you enjoyed it, Hayley!
Joy says
February 8, 2019 at 6:24 pmOk, looks in the video like the layers don’t get messed up as you add each one — did you put the dessert in the fridge between layers or anything to encourage each layer to “stay put” and not mix in with the new one being added each time, or do the layers really behave well like that?
Nicole Beaulieu says
February 11, 2019 at 10:45 amSince we used less milk than required on the package to make the pudding layers nice and thick, they will stay put as you layer!
Nurse1 says
February 8, 2019 at 2:48 pmIt’s called sex in a pan because the adage was it’s better than sex. Lol.
Veronica Vargas says
February 1, 2019 at 7:02 pmShould the pudding be cooled before assembling the cake?
Joanna Cismaru says
February 2, 2019 at 8:30 amIf it’s instant pudding it should be cold already but if you used the kind you have to cook then yes, it should be cooled.
Hayley says
February 9, 2019 at 11:31 amI made homemade pudding and cooled it before I assmebled it.
Jackie Rennels says
January 24, 2019 at 1:22 pmI love this cake. I made this cake for the office for years by request. It’s a lite dessert after a big meal, like an office party. Thank you for posting the Better Than Sex cake recipe.
mary says
January 21, 2019 at 7:48 pmIs it possible to entirely omit the cream cheese layer? we are not big fans of cream cheese fillings at all
Nicole Beaulieu says
January 22, 2019 at 10:32 amIt’s totally up to you! You could sub some mascarpone for the cream cheese so you still have a third creamy layer, but with a much lighter flavor.