Sex in a Pan
A rich and creamy layered dessert with a buttery pecan crust, cream cheese filling, chocolate and vanilla pudding, and a fluffy whipped topping. Perfect for potlucks and family gatherings!
Ingredients
- For the Crust:
- ½ cup margarine melted
- 1 cup chopped pecans
- 1 ½ cups graham cracker crumbs
- For the Cream Cheese Layer:
- 1 8 oz package cream cheese, softened
- 1 cup confectioners' sugar
- 1 cup frozen whipped topping thawed
- For the Pudding Layers:
- 1 3.9 oz package instant chocolate pudding mix
- 1 3.4 oz package instant vanilla pudding mix
- 3 cups milk
- For the Topping:
- 3 cups frozen whipped topping thawed
- 1 1 oz square unsweetened chocolate, melted
Instructions
- Preheat oven to 350°F (175°C).
- Make the crust: Mix melted margarine, pecans, and graham cracker crumbs. Press into a 9x13-inch baking pan and bake for 20 minutes. Let cool completely.
- Cream cheese layer: Beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup of whipped topping. Spread over crust.
- Pudding layers: Prepare chocolate and vanilla puddings with milk. Let set, then layer over the cream cheese mixture.
- Top with whipped topping and swirl melted chocolate on top.
- Chill for at least 1 hour before serving.
Notes
- Refrigerate for up to 5 days or freeze for up to 3 months.
- For a firmer dessert, chill overnight before serving.