Sex in a Pan
Layers of chocolate and vanilla pudding make this amazing dessert hard to resist!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Chocolate Shortbread Crust:
- 3/4 cup all purpose flour
- 1/3 cup brown sugar packed
- 1/4 cup unsweetened cocoa sifted
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter cold , cut into small pieces
- 8 oz cream cheese softened
- 3/4 cup powdered sugar sifted
- 8 oz Cool Whip divided
- 3 oz instant french vanilla pudding 4-serving package
- 3 oz instant chocolate pudding 4-serving package
- 4 cups milk divided
- Sifted cocoa powder for garnish
Preheat oven to 350 F degrees. Spray a 9x9 baking pan with cooking spray.
Add all dry crust ingredients to a food processor and pulse a few times to combine. Add cold butter pieces and pulse for 3-4 seconds at a time until mixture begins to come together. Crust is ready when it stays together when pinched. Press the mixture into the prepared baking dish. Place baking dish on a cookie sheet and bake it for 12-15 minutes, or until crust begins to puff up. Remove from oven and cool completely on a wire rack.
Meanwhile, in a large mixer bowl, combine cream cheese and sifted powdered sugar until creamy. Add one cup of the Cool Whip to the cream cheese mixture and mix to combine well. Set aside until ready to use.
Prepare each of the pudding mixes in separate bowls using two cups of the milk for each one. Chill in the refrigerator 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.
Serving: 1slice | Calories: 235kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 266mg | Potassium: 168mg | Sugar: 23g | Vitamin A: 9.2% | Calcium: 11.1% | Iron: 3.5%