Sex in a Pan
November 25, 2013
"This is a creamy, crunchy bit of heaven! I have made it with Cool Whip and tried it made with whipping cream. I favour the Cool Whip to save the calories. Both are wonderful. My grandson used to call this Love in a Pan...he did not want to use the other name lol. Total chilling time 5 hours. I have used a 9x13 pan...but prefer to use a 7 1/2 x 12 for a thicker dessert as in the pictures."
- Serving Size: 1 (147.1 g)
- Calories 465.2
- Total Fat - 29.9 g
- Saturated Fat - 15.9 g
- Cholesterol - 56.1 mg
- Sodium - 410 mg
- Total Carbohydrate - 42.1 g
- Dietary Fiber - 1.4 g
- Sugars - 29.3 g
- Protein - 9.6 g
- Calcium - 264 mg
- Iron - 0.7 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Preheat oven to 350F.
Beat together the butter and sugar; blend in flour and then stir in the chopped pecans.
Press into a 9x13 or 7 1/2x12 pan.
Bake for 25 minutes or until golden brown. Cool thoroughly.
Combine cream cheese and icing sugar.
Add 2 cups Cool Whip or whipped cream.
Spread this over the cooled crust; put in fridge to set up.
Combine chocolate pudding with 1 cup milk, beat for 2 minutes; pour over cream cheese layer; refrigerate until set.
Combine butterscotch pudding with 1 cup milk, beat for 2 minutes; pour over chocolate layer; refrigerate until set.
Top with 1 1/2 cups Cool Whip or whipped cream and grate chocolate bar over top.
Chill for at least 4 hours before serving.
Tips & Variations
No special items needed.