Sex in a Pan. Also known as Chocolate Dream Dessert, Robert Redford Dessert or even Better Than Anything Dessert. You’ve heard of it, right? It’s basically one of those delicious desserts that makes you moan in delight. Too much? Regardless, it’s delicious, almost impossible to resist and always goes over big. Don’t worry about finding room in the fridge for leftovers, because there won’t be any!
Chocolate lover? Be sure to print off the recipe for our popular Chocolate Lasagna as well!

Why this recipe works
There are a few different ways to make Sex in a Pan, but most recipes out there have very similar ingredients. A tender crust, cream cheese, chocolate pudding, whipped topping. As desserts go, what’s not to love?
If you’re looking for something sweet, and easy, and irresistible… this is it. But if you’re hoping for leftovers for tomorrow, I suggest cutting a piece now and hiding it in the fridge. Because chances are there won’t be any Sex in a Pan left once you put it out!

Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions
POWDERED SUGAR – Make sure to sift your powdered sugar! Sifting helps break up any lumps, ensuring a silky-smooth cream cheese layer.
PUDDING – Look for instant pudding for this recipe as it sets up quickly and doesn’t need cooking.
How to Make Sex in a Pan
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 F degrees. Spray a 9×9 baking pan with cooking spray.
- Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated.
- Press the crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool.
- Prepare each of the pudding mixes in separate bowls using 1 cup of the milk for each one. Chill in the refrigerator until ready to use.
- Meanwhile, in a large mixing bowl, combine cream cheese and sifted powdered sugar until creamy. Add one cup of the Cool Whip to the cream cheese mixture and fold in with a rubber spatula to combine well. Set aside until ready to use.
- When crust is cooled, spread the cream cheese mixture over the crust evenly.
- Spread the chocolate pudding over cream cheese layer.
- Spread the vanilla pudding over the chocolate pudding layer.
- Spread remaining Cool Whip over the vanilla pudding.
- Chill for at least two hours to set.
- Right before serving, sift cocoa over the top as garnish.
Frequently Asked Questions & Expert Tips
Place leftovers in an airtight container in the fridge for up to 4 days.

Serving Suggestions
Make sure to allow at least two hours of chilling time so the creamy layers can set up beautifully for clean slices. Cut it into squares and serve on small dessert plates, or just use a fork—we won’t judge!
Whether you’re serving it family-style in a baking dish or dishing it up as part of a dessert spread, this no-bake favorite is sure to be a showstopper.
More Dessert Recipes
- Pineapple Dream Dessert
- Cream Puff Chocolate Eclair Cake
- Traditional English Trifle
- Tiramisu Trifle in Mason Jars
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Sex in a Pan
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
Crust:
- 2 cups chocolate graham cracker crumbs or cookie crumbs
- 3 Tablespoons unsalted butter
Layers:
- 3 oz instant french vanilla pudding 4-serving package
- 3 oz instant chocolate pudding 4-serving package
- 2 cups milk divided
- 8 oz cream cheese softened
- ¾ cup powdered sugar sifted
- 8 oz Cool Whip divided
- Sifted cocoa powder for garnish
Things You’ll Need
Instructions
- Preheat oven to 350 F degrees. Spray a 9×9 baking pan with cooking spray.
- Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated. Press the crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool.2 cups chocolate graham cracker crumbs or cookie crumbs, 3 Tablespoons unsalted butter
- Prepare each of the pudding mixes in separate bowls using 1 cup of the milk for each one. Chill in the refrigerator until ready to use.3 oz instant french vanilla pudding, 3 oz instant chocolate pudding, 2 cups milk
- Meanwhile, in a large mixer bowl, combine cream cheese and sifted powdered sugar until creamy. Add one cup of Cool Whip to the cream cheese mixture and fold in with a rubber spatula to combine well. Set aside until ready to use.8 oz cream cheese, 3/4 cup powdered sugar
- When crust is cooled, spread the cream cheese mixture over the crust evenly. Spread the chocolate pudding over cream cheese layer. Spread the vanilla pudding over the chocolate pudding layer. Spread remaining Cool Whip over the vanilla pudding. Chill for at least two hours to set.
- Right before serving, sift cocoa over the top as garnish.Sifted cocoa powder for garnish
Nutrition
This post was originally published here on November 21, 2014.

Amanda Davis
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Marian J. Piehler says
Best dessert ever – never any leftovers. I scattered chocolate sprinkles on top instead of cocoa.
Leann says
My husband makes dessert once a year and that’s as his contribution for Christmas dinner. He’s in the kitchen as I type this – constructing his first Sex In The Pan and yelling to me how we’re going to be having this every year because its so easy “with the best picture directions” (??).
Thanks for providing a recipe that did not require my presence (I get to relax in front of the fire) and Happy Christmas Amanda!
Brenda Barefoot says
Can you make this in a 9×13 pan? Would you double everything?
Amanda Davis says
I have doubled this for a 13×9 before. It takes a little longer to set up, so I suggest letting it sit in the fridge overnight. The layers are a little thicker too.
Kathy Simard says
Can this be frozen?
Tx
Amanda Davis says
Yes
Kendall says
I made it and it was great! My husband doesn’t like super chocolatey desserts so I did the graham crumbs base. I only had 1.5 cups of crumbs so made up the difference with chopped pecans. I have to say it was fantastic! I think I like it better than the chocolate base!
Dona says
Had this in the 70s tried it again LOVE IT
Sparrow says
Thank you for recipe. Made it today for party tonight. Combined pecan and graham crust, already store made,, added butter and baked 3 minutes. Crust is still a tad hard but doable. Thanks for making it clear to cut milk in half!
Here’s hoping people love it!
Thanks again