sex in a pan

Did I catch your attention? Good.
This is a sinfully decadent, sinfully easy dessert with a sinfully rewarding response.

It’s not the daintiest, nor the prettiest. As a matter of fact, it’s basically a hot mess in a pan.
But you know what? Despite it’s frightening appearance, people just can’t keep their hands off of it.
I made this for the first time for my school’s Winter Sports Banquet.  In the morning, I put it in the fridge, all wrapped up in foil with a big sign saying DO NOT EAT…

When I came back to get it for the banquet, some sneaky little devil had eaten half the pan.  I wonder who it was…
Was it the P.E. teacher, trying to get his chocolate fix before he had to teach another period of freshman Health?
Was it the librarian, trying to drown her sorrows due to the fact that no one checks out anything but textbooks anymore?
Was it that “innocent” little freshman boy from Baking club?
I’ll never know…

However, what I do know is that sometimes you just have to go with the flow.
I served this hot little (half-eaten) mess at the sports banquet and it was a hit.  I love telling people what it’s called — talk about a conversation starter šŸ˜‰ Plus, the intrigue gets people jumping at the chance to try this naughty little dessert without even knowing what it is!

Speaking of going with the flow, I did a little bit of improvisation while making this.  My chocolate pudding was a gummy mess, so I left it out and added a layer of my favorite chocolate-hazelnut cookies instead.  There’s nothing that two tubs of Cool Whip can’t fix ;).

You could make homemade whipped cream and pudding if that floats your boat — but personally, this is one of the few instances where I prefer instant.  It just adds to the naughty, decadent nature of this recipe.

With love,
Erica

Ingredients:
Crust:
1 cup pecans, chopped

3 tbsp white sugar

1/2 cup butter (melted)
1 cup flour

Cream cheese layer

1 8 oz package cream cheese

1 cup powdered sugar (use 1/2 cup for less sweetness)

1 cup whipped cream or cool whip

Vanilla Cream Layer
1 package of instant vanilla pudding (5.1 oz or 144 g)

3 cups milk (use 2 cups if you want a firmer pudding)

Chocolate Hazelnut Pirouette Cookies (crushed)
2 cups whipped cream or cool whip
Cocoa Powder

Instructions:
  1. Preheat oven to 350 F degrees.
  2. Spray a 9×13 inch baking dish with cooking spray.
  3. In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish.
  4. Bake it for about 20 minutes.
  5. Prepare the vanilla pudding as per the instructions on the package.
  6. In a mixer add the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy.
  7. Let
    the crust cool. Spread the cream cheese mixture over the crust evenly.
    Spread the vanilla pudding over the bottom crust. Sprinkle with crushed pirouette cookies Top with the whipped cream and sprinkle with cocoa powder.
  8. Refrigerate for a couple hours so that it sets.

Adapted from Jo Cooks

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57 thoughts on “sex in a pan”

    1. Anonymous, try Romany Creams, without the chocolate filling? That might be a good sub. And you have a good excuse to eat unnecessary filling, ne'?

    2. I suppose only at the factory shops you'll find Romany creams without the chocolate center. Or otherwise you'll have to open each biscuit to scrape the filling off with a knife. Happy cooking. Port Elizabeth, South Africa

    3. I use chopped pecans on mine. And I use chocolate pudding. Have used butterscotch pudding and vanilla pudding with coconut and coconut on top. My mom likes lemon. Get creative!

    1. You could make a nut-free crust by taking 1/2 cup butter (softened, not melted), and cutting it into a cup of flour to make a crumbly crust. Just press this into the pan, bake for 15 minutes at 350 degrees, and proceed with the recipe!

    2. I have a hang-up on using regular or roasted cocunut in alot of my receipes. You might want to try that. Sounds pretty sexy to me! Or Google substitutes for nuts in pie crusts being alot of people are allergic to nuts. Doesn't sound ridiculous to me at all! I love trying new goofy things all the time. I am my best critic! LOL!

    3. found this conversation, gotta say,
      you guys are making me think of a coconut on a grill that is singing lmfao
      goodness…
      NASTY mental images…
      takes a look at dessert
      ah much better…

  1. My husband doesn't like nuts, may I leave them out of the batter or should I make a substitution? If so, what would you suggest?

    1. You could make a nut-free crust by taking 1/2 cup butter (softened, not melted), and cutting it into a cup of flour to make a crumbly crust. Just press this into the pan, bake for 15 minutes at 350 degrees, and proceed with the recipe!

  2. I tried making this with pistachio pudding instead of vanilla. Probably the best thing I have ever had! Thanks for the recipe!

  3. Hi there from a wet and windy and very miserable UK……..this recipe has brightened things up a bit, but here, what could I use instead of the vanilla pudding? Could I use ready made custard instead? Or is there another alternative? This pudding sounds yummy!!

  4. I've been making this yummy dessert for years!! To save some calories, leave out the sugar in the crust, you won't miss it!! Add 2 Cups of mini marshmallows to the cream cheese layer!!! Mix 2-Sugar Free Instant vanilla puddings (4 1/2 serving size) w 2 1/2 C. milk. Spread on cream cheese layer. Mix 2-Sugar Free Instant Pistachio puddings (4 1/2 serving size) w 2 1/2 C milk. Spread on top of vanilla
    pudding. Top with cool whip and chopped pistachios!!! Enjoy šŸ˜€

    1. Ohh that's a good idea to leave out the sugar in the crust (as this dessert is SO SUGARY to begin with). Marshmallows sound delicious, and the pistachio suggestion sounds awesome!I will have to try that next time!

  5. This recipe was given to me years ago about 30 yrs.it was called 6 in a pan someone changed the i in six to a e lol! It had 6 main ingredients, i have always made chocolate pudding where you put in your crushed cookies. This dessert has always been a big hit whenever I have made it!

  6. when you say whipped cream that means t's already whipped where whipping cream is not….so what is the correct one for this recipe…whipped or whipping?????

  7. Can I prepare this dessert the night before or will the cookie layer get soggy if it sits in the pan overnight?

    1. Yes! You can definitely prepare this the night before and just pop it in the fridge — it would be arguably tastier that way as the flavors would have time to mix and mingle together! Enjoy!

  8. I have just come across the recipe for Sex In a Pan… Sounds marvelous but I find the steps building the final dessert confusing when the #7 step says: "Let the crust cool. Spread the cream cheese mixture over the crust evenly. Spread the vanilla pudding over the bottom crust." How do you spread the cream cheese mixture over the crust and then the vanilla pudding over the bottom crust? Are there two crusts, don't get this from the rest of the recipe. Can someone who has made this clear up my dilemma…. Want to make it but would really mess it up! Thanks.

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