Sex in a Pan Recipe

I know, I know. The name is a bit suggestive, but honestly, once you try this Sex in a Pan recipe, you’ll understand why it earned such a memorable name. This layered dessert tastes that good! With a smooth, sweet cream cheese layer, rich chocolate pudding, creamy vanilla pudding, and a fluffy whipped topping, every bite is pure indulgence. Can you honestly think of anything better?

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Why You’ll Love This Sex in a Pan

No-bake simplicity – Only the crust needs 10 minutes in the oven, then it’s all easy layering and chilling

Make-ahead magic – Prep it the day before your party and it’ll taste even better as the flavors meld

Chocolate graham crust – My twist on the classic! The chocolate crust adds an extra layer of decadence that takes this dessert to the next level

Fair warning: once you serve this at a gathering, you’ll be asked to bring it to EVERY future event. It’s that good!

Ingredients for Sex in a Pan

The Chocolate Graham Crust

• 2 cups chocolate graham cracker cookie crumbs – About 14-16 full crackers crushed into fine crumbs
• 4 tablespoons unsalted butter, melted – Binds the crust together

Cream Cheese Layer

• 8 oz cream cheese, room temperature – Must be softened for smooth mixing
• ¾ cup powdered sugar – Sift it to avoid lumps!
• ½ teaspoon vanilla extract – Enhances the cream cheese flavor
• 1 cup Cool Whip (from the 8 oz container) – Lightens the cream cheese layer

Pudding Layers

• 3.4 oz box instant French vanilla pudding – One standard small box
• 3.4 oz box instant chocolate fudge pudding – One standard small box
• 2 cups milk, divided – Use whole milk for richest flavor (1 cup per pudding)

For the Topping

• Remaining Cool Whip (about 7 oz from the 8 oz container) – Your fluffy cloud topping
• Cocoa powder for garnish – Or use chocolate shavings, mini chocolate chips, or crushed cookies

How to Make Sex in a Pan

1. Line a 9×9-inch baking pan with parchment paper, allowing some overhang on the sides – this makes removal SO much easier later. Then preheat your oven to 350°F.
Pro tip: Use two strips of parchment paper in a crisscross pattern for the easiest lifting!

Creating the Chocolate Graham Crust

2. In a medium bowl, melt the butter (I use the microwave in 20-second bursts). Add the chocolate graham cracker crumbs and stir until the mixture resembles wet sand. Every crumb should be moistened with butter.
How to crush graham crackers: Place them in a ziplock bag and use a rolling pin, or pulse them in a food processor for perfectly fine crumbs in seconds.

3. Press the crumb mixture firmly into the bottom of your prepared pan. Really pack it down – use the bottom of a glass or measuring cup to flatten it evenly. The firmer you press, the better the crust will hold together when you slice the dessert.
Bake for 10 minutes until the crust smells toasty and appears set. Remove from the oven and let it cool completely to room temperature. This is crucial!

Preparing the Pudding Mix

4. While the crust is cooling, make your puddings. In two separate bowls, whisk each pudding mix with 1 cup of cold milk (not the 1½ cups the package calls for). Whisk vigorously for about 2 minutes until thick and smooth.

Why use less milk? This creates a firmer pudding that holds its shape better when you cut into the dessert. If you use the full amount of milk, your layers might bleed together and create a soupy mess.

Place both puddings in the refrigerator while you prepare the cream cheese layer. They’ll continue to thicken as they chill.

Making the Cream Cheese Filling

5. In a mixing bowl (or stand mixer), combine the softened cream cheese, sifted powdered sugar, and vanilla extract. Beat with an electric mixer on medium speed for 2-3 minutes until completely smooth and creamy with no lumps.

Critical tip: Make absolutely sure your cream cheese is at room temperature! Cold cream cheese will create lumps that are impossible to beat out.

Add 1 cup of Cool Whip and gently fold it in using a rubber spatula. Be gentle here – you want to maintain as much airiness as possible. The mixture should be light, fluffy, and increased in volume.

Layering Your Dessert

6. Once your crust is completely cool (be patient – this matters!), it’s time to layer:
Layer 1: Spread the cream cheese mixture evenly over the cooled crust. Use an offset spatula or the back of a spoon to smooth it into an even layer.

7. Add the Chocolate
Layer 2: Spoon the chocolate pudding over the cream cheese layer. Start from the center and gently spread outward to avoid disturbing the layer below. Take your time to create an even layer.

8. Top with Vanilla
Layer 3: Carefully spread the vanilla pudding over the chocolate pudding layer. Work gently so the two pudding layers don’t mix. A light touch is key!

9. Crown with Whipped Cream
Layer 4: Carefully spread the remaining Cool Whip over the vanilla pudding layer. You can smooth it flat or create decorative swirls – whatever makes you happy!

Don’t stress about perfection: This is a rustic, homey dessert. Slight imperfections in the layers just add to its charm!

Final Steps

10. Cover the pan with plastic wrap (press it gently onto the Cool Whip surface to prevent it from drying out) and refrigerate for at least 2 hours. However, overnight is even better – the flavors really meld and the dessert firms up perfectly.

11. When you’re ready to serve, remove the dessert from the pan using the parchment paper overhang. Place it on a cutting board, then sift a light dusting of cocoa powder over the top just before slicing.
For the cleanest slices: Use a sharp knife dipped in hot water, wiping it clean between each cut.

Can I Freeze Sex in a Pan?

Yes, this dessert can be frozen. Assemble all the layers, cover the pan with two layers of plastic wrap and freeze for up to 3 months. Let it thaw a little before cutting and serving. You can also serve it frozen during the summer months!

Can I Use Other Pudding Flavors?

This is a great idea! You can make the following combinations:

• Chocolate pudding with pumpkin pie pudding
• Chocolate with butterscotch
• Vanilla with lemon-flavored pudding
• Banana cream with French vanilla
• Pistachio with chocolate or vanilla
• Oreo-flavored pudding with chocolate or vanilla
• White chocolate and dark chocolate
• Cheesecake pudding with vanilla pudding
• Or any of these combinations!

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