Sex in a Pan - the Lucky 13 Version
photo by Diana 2
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
15
ingredients
-
Base
- 118.29 ml butter, soft (margarine works very well)
- 14.78 ml sugar
- 236.59 ml flour
- 236.59 ml pecans, coarsely chopped
-
Filling
- 226.79 g cream cheese, soft
- 236.59 ml icing sugar
- 473.18 ml whipped cream
-
Topping
- 106 g package chocolate instant pudding, 4 serving size
- 106 g package instant vanilla pudding, 4 serving size
- 473.18 ml milk
- 354.88 ml whipped cream
- 1 chocolate bar, grated
directions
- Beat together the butter and sugar. Blend in flour, then stir in the chopped pecans.
- Press mixture into a 9 x 13 pan. Bake for 25 minutes at 350*. Cool.
- Combine cream cheese, and icing sugar. Add 2 cups whipped cream.
- Pour this mixture over the crust.
- Combine both pudding mixes with the milk. Pour over cheese mixture.
- Ice with 1-1/2 cups whipped cream and sprinkle with grated chocolate.
- Chill for at least 4 hours before serving.
Questions & Replies
Reviews
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I was looking for this recipe again as it was always a hit with both family and friends and I wanted my "new" husband to taste it. This recipe is the best. I do not understand the previous reviews as there is much talk about the puddings and various measurements of milk. Perhaps they are referring to an old recipe. The puddings are mixed together, as stated in this recipe with TWO cups of milk, as posted. The pudding will be thick. That is how you want it to be. The puddings are not made separately (look at the photo). Cool the cream cheese layer in the fridge for about 10 minutes just to firm it up a bit. then drop spoonfuls of the pudding all over the cream cheese layer and using a spatula, LIGHLTY spread the pudding. I also occasionally wet my spatula s as well. Treat the pudding as you would an icing on a cake. Further to this ensure that you whip the cream prior to the measurements (2 cups would be 2 cups of cream that is whipped) I made an error when I was softening my butter in the microwave by hitting the wrong buttons and ended up with melted butter. I added it to the flour anyway, and then only baked the crust for 15 minutes. Turned out well. This is a great recipe and everyone (except people like my daughter who does not like the taste of caramel-the puddings combined somewhat have that flavor) !
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To Diane N. , for spreading the pudding over the cream cheese, be sure that the cr cheese layer is well chilled first. Then for spreading consistency of the pudding, it works well when you use the amount of milk called for (I used 2 cups per pkg, as I wanted mine a little firmer) and it spread well...
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Oh Diana....this is the exact recipe that I use. I have lost my copy and now it is here. I have planned on making it next week when we have guests. I was thinking of desserts for a hot day...not wanting to bake. And this fits the bill. I know all about the strange noises...lol Thank you for sharing.
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RECIPE SUBMITTED BY
Diana 2
Canada