Sex in a Pan

Dessert Recipe

If you’re a fan of the Sean McPherson crime thriller novels, then you know how popular Niall MacCullough’s menus, wine pairings, and desserts are.

In Insidious: A Sean McPherson Novel, Book Seven, which I’m currently writing, unexpected company arrives at the Pines & Quill writing retreat. So what does Niall do? He whips up a killer dessert on the fly with ingredients he has on hand (as do most of us) to make the ever-popular and often requested SEX IN A PAN!

Imagine sinking your fork into layers of creamy, dreamy goodness. The first bite reveals a buttery, nutty crust that crumbles delicately in your mouth.

Next, your taste buds are greeted by a velvety cream cheese layer, perfectly sweetened and lightened with Cool Whip (or whipped cream).

As you delve deeper, the rich, smooth vanilla pudding melds seamlessly with the decadent chocolate pudding, creating a symphony of flavors.

Finally, a cloud of Cool Whip (or whipped cream) crowns this masterpiece, adorned with shavings of luscious chocolate and a sprinkle of crunchy pecans. Each mouthful is a journey through textures and tastes, leaving you craving more.

Following are step-by-step instructions with photographs to ensure a successful experience. Give it a try. You’ll be glad you did.

SEX IN A PAN

Prep Time: 45 minutes

Bake Time: 25 minutes

Total Time: 1 hour 10 minutes

Ingredients

Crust

• 1 cup pecans (finely chopped)

• 3 tablespoons granulated sugar

• 3/4 cup unsalted butter (melted)

• 1-1/2 cup all-purpose flour

Cream Cheese Layer

• 8 ounces cream cheese

• 1 cup powdered sugar (use ½ cup for less sweetness)

• 1 cup Cool Whip (or whipped cream)

Vanilla Pudding

• One 3.4 oz. box instant vanilla pudding

• 1-1/2 cups milk

Chocolate Pudding

• One 3.4 oz. box instant chocolate pudding

• 1-1/2 cups milk

Topping

• 2 cups Cool Whip (or whipped cream)

• Shaved chocolate (to taste)

• Chopped pecans (to taste)

Instructions

1. Preheat oven to 325°F.

2. Spray a 9×13 inch baking dish with cooking spray.

3. Mix the crust ingredients and press into the prepared 9x13-inch baking dish.

4. Bake at 325°F for 25 minutes. Remove from oven and cool completely.

5. Add the cream cheese, powdered sugar, and a cup of Cool Whip (or whipped cream) to a large bowl. Mix until light and fluffy.

6. Spread the cream cheese mixture evenly over the crust.

7. Chill for 20 minutes in the freezer before adding the next layer to allow it to firm.

8. Prepare the vanilla pudding according to the package instructions. (Note: For a firmer pudding, use 1-1/2 cups milk, not more.)

9. Spread the vanilla pudding over the cream cheese layer.

10. Chill for 20 minutes in the freezer before adding the next layer to allow it to firm.

11. Prepare the chocolate pudding according to the package instructions. (Note: For a firmer pudding, use 1-1/2 cups milk, not more.)

12. Spread the chocolate pudding over the vanilla pudding layer.

13. Chill for 20 minutes in the freezer before adding the next layer to allow it to firm.

14. Spread the whipped cream layer over the chocolate pudding layer as the last layer.

15. Top with shaved chocolate (to taste) and chopped pecans (to taste).

16. Refrigerate for two hours to set completely before serving.

NOTES

I bought the largest tub of Cool Whip I could find so I could use it liberally.

This dessert can be made up to two days in advance. If you have leftovers (unlikely in our house), store them tightly covered in the refrigerator for up to four days.

SUMMER READING WRAP-UP

Of the thirty books I read this summer (Jun, Jul, Aug), here are the covers from my top twelve picks, not in any particular order. I hope you enjoy them, too!

Happy Reading!

Laurie Buchanan