Sex In A Pan
Have you heard of this dessert before, Sex in a Pan? It has been around for a long time. It has a yummy nutty cookie bottom followed by layers of cream cheese and puddings and topped with Cool Whip. Pretty much can’t go wrong with that!!!
There are so many theories as to how the Sex in a Pan dessert got its name. There is the obvious one – someone liked it so much they declared “it’s like sex in a pan” and the name stuck. That’s possible but I’m not so sure about that one.
One of the most common theories is that it came from the fact that when you include the chocolate shavings on top, there are six layers in this layered dessert – so six in a pan – and over the years it morphed into sex in a pan.
That’s the PG version of the story I’m going to go with if anyone asks! I’ve also seen it called the “Robert Redford” dessert and “Better-Than-Sex” – both of which would probably require more explanation than Sex in a Pan dessert already does!
I made this for the kids mainly, as it keeps well in the fridge for many days. They thought the name was so funny!! I should have maybe called it something else because that is all I heard about for days, along with giggles!!
The kids staying with us were Zack 11 and Halen 12. Something they will remember from the summer of 2013!!
Try this very easy and delicious recipe next time you have a house full, they will love it!! ENJOY!!
Can You Freeze Sex in a Pan?
To be honest, it never lasts long enough around here that I’ve tried to freeze it, but if your family isn’t as big a fan of it as mine is, yes you can freeze it.
You’ll need to find a cover that fits your baking dish tightly. Just pop the whole thing in the freezer and when you want some you can cut off what you need and let it thaw, while leaving the rest in the freezer.
Sex in a Pan Recipe
- ¾ cup butter
- 1½ cup flour
- ½ cup chopped pecans
- 1-8 oz. light cream cheese
- 1 cup icing sugar
- 1 large package, 144 gm instant chocolate pudding
- 1 large package, 144 gm instant vanilla pudding
- 5 cups milk, divided
- 4 cups cool whip, divided
- 1 oz. semi-sweet chocolate square, grated
- Preheat oven to 350F. Mix together the butter, flour and chopped pecans. Press into a 9 x 13" pan and bake for 15-20 min. Set aside and cool.
- In the bowl of a stand up mixer, beat together cream cheese, sugar and 1 cup of Cool Whip. Spread onto top of cooled cookie layer.
- Next beat your puddings with 2½ cups milk each, until stiff. Layer on vanilla, then chocolate pudding onto the cream cheese filling. Place the last 3 cups of Cool Whip on next and top with grated chocolate.
- Refrigerate for at least 2 hours.