Sex in a Pan (Easy Dessert Recipe)

There is a reason this is called Sex in a Pan! 

Are you after a crazy, mind-blowing experience? Good. You are in the right place.

Sex in a Pan is a dessert that has been around since the 1970s. And to this day, it continues to delight.

There is euphoria in every bite with its explosive flavors and textures. You will love it. Guaranteed.

Ready for a bangin’ dessert that will excite all your senses? It might just be the best you will ever have. 

Let’s get it on, shall we?

Sex in a Pan

Sex in a Pan is pie, cheesecake, and chocolate mousse in one dessert. Why have one dessert when you can have three? 

With all its enticing layers, it definitely lives up to its name. 

And this is the kicker: it’s easy to make and can feed a crowd. What more can you ask for?

What is Sex in a Pan? 

Sex in a Pan is a sinful layered dessert that’s impossible to resist. 

It has a crumbly and buttery crust at the bottom. 

Top it with rich cream cheese filling, vanilla, and chocolate pudding layers. Finish it with whipped cream and crushed wafers on top. 

Why is it Called Sex in a Pan? 

This dessert has a ton of monikers. Robert Redford Dessert, Chocolate Lush, and Chocolate Lasagna are just a few.

However, “Sex in a Pan” is, without a doubt, its catchiest name. 

Now, there is no concrete explanation behind it. But many believe it got its name from being just so darn orgasmic. I 100% concur.

A less risque theory suggests its original name was Six in a Pan. 

After all, it has six layers (crust, cream cheese filling, vanilla pudding, chocolate pudding, whipped cream, and crushed wafers).

Somewhere along the way, the word “six” turned into “sex,” and it caught on.

How to Make Sex in a Pan 

The dessert has several layers, but it is easier to make than you think. It’s only a little time-consuming. 

I think it is worth the wait. 

1. Prep

Preheat the oven to 325 degrees Fahrenheit. Grab a 10×10 square baking dish. Gather your ingredients in their proper measurements. 

2. Make the Crust

Mix margarine, flour, and sugar until you get a crumbly, sand-like mixture. 

I like to use a pastry cutter for this step. But you can also use a pair of forks if you do not have one.

Press the crust mixture into your baking dish. I often use the back of a measuring cup for this step. It helps me achieve an even crust.

3. Bake

Pop the dish in the oven and bake for about 25 minutes. Take it out when the crust has turned light brown.

Let the crust cool. 

4. Make the cheesecake filling.

Meanwhile, prepare the cream cheese filling. Beat together softened cream cheese and powdered sugar until smooth. 

You can beat it manually with a wire whisk. But an electric mixer will make this step so much easier.

Then, mix in the whipped cream topping to get a fluffy mixture. Use a rubber spatula for this step. 

Be very gentle when mixing to prevent the whipped cream from deflating.

5. Assemble the first layer. 

Spoon the cream cheese mixture over the crust once it is at room temperature. Spread it evenly with your spatula.

Pop the baking dish in the freezer while you prepare the pudding. This will allow the cream cheese filling to set up. 

And it will be easier to spread the pudding over it.

6. Make the pudding layer. 

Beat together the milk and puddings until thick. This will take about 2 minutes with an electric mixer.

Take the dish from the freezer and spread the pudding over the cream cheese layer. Pop it back in the freezer while you make the last layer.

7. Make the topping.

Beat the whipping cream with an electric mixer until soft peaks form. 

It should look somewhat like melted ice cream, with loose peaks that curl downwards. They should melt back into the cream after a few seconds.

Spoon the whipped cream over the chocolate pudding layer and sprinkle with crushed wafers.

8. The final chill. 

Now, for the most challenging part. Chill your dessert for at least 4 hours to firm up the layers. Sadly, this step is non-negotiable.

When ready, slice it into squares. Wipe the knife with a paper towel to ensure clean slices. Serve and enjoy!

Tips for Making The Best Dessert

• Try a no-bake crust! Use crushed cookies mixed with melted butter to make the crust. Oreos, graham crackers, or Nilla wafers all work well. 
• Level out the crust. Use the back of a measuring cup to press the mixture against the pan. This ensures an even layer.
  • It works for both the shortbread crust and a no-bake version.
• Instant pudding is your best friend. Keep it simple and skip the cooking.
• Is your pudding too thick? Add a splash of milk. Whisk until you reach your desired consistency.
• Freeze between layers. Freeze the dessert for 10-15 minutes every time you add a layer. This will make spreading the layers a breeze.
• Want dreamy whipped cream? Freeze the bowl and beater attachments for 15-20 minutes. 
• Let it chill. Refrigerate Sex in a Pan for at least 4 hours before serving. As tempting as it is to slice right away, do your best to resist. It needs time to set.
• Make it mini! Transform your dessert into mini parfaits for single-serving delights.
  • Just assemble the layers in clear glasses, and voila! 
• Slice like a pro! To ensure clean slices, freeze the baking dish for 30 minutes cutting. Wipe the knife with a paper towel in between cuts.

Flavor Variations

The beauty of this dessert is the many ways to switch it up. Try these variations for a different yet equally tasty dessert.

• Add some crunch! Make the crust even tastier by mixing in some crushed pecans. Or, if you want a chocolate crust, mix in a dash of cocoa powder.
  • You could also make a cookie crust with Oreos, Nilla wafers, etc.
• Go wild on the toppings. I’m talking chocolate chips, dried fruits, mini marshmallows, toasted coconut flakes, caramel sauce- have at it. 
• Want to add extra sex appeal? Add some shaved chocolate to the top. You can shave a regular bar of chocolate with a veggie peeler!
• Crushed candy makes everything better. You cannot go wrong with a crushed candy toping.
  • Reese’s peanut butter cups, peppermint candy, Heath bars, and Snickers are fantastic options. Yum.
• Obsessed with peanut butter? Beat in your favorite peanut butter to the cream cheese filling.
• Pick a different pudding. Try the recipe with pistachio, banana, red velvet, lemon, cheesecake pudding- you name it.

Storing and Freezing

Cover the dish with plastic wrap and refrigerate for up to 3 days. 

You can also freeze the cake for a longer shelf-life. 

Instead of fresh whipped cream, use Cool Whip for the topping. Fresh whipping cream will not thaw well.

You can also wait to make the whipped cream until the day of. 

To Freeze: Double-wrap the pan of dessert in plastic wrap and foil. Thaw in the fridge the night before serving.

More Sinful Desserts You’ll Love

• Chocolate Lava Mug Cake
• Portillo’s Chocolate Cake
• Lemon Sour Cream Cake
• Cream Cheese Coffee Cake
• Patti Labelle’s Peach Cobbler