Sex In A Pan


Sex In A Pan 2 – aka – Vanilla and Chocolate Delight

Welcome to my kitchen, where today we’re diving into a dessert that’s bound to become a family favorite – the Vanilla and Chocolate Delight or as my husband calls it “Sex in a Pan”. Imagine a luscious blend of creamy vanilla and rich chocolate pudding, perfectly paired with a velvety cream cheese layer and topped off with a swirl of melted chocolate. This dessert is as indulgent as it sounds, bringing together the best of both worlds: the light, airy texture of whipped topping and the satisfying crunch of a pecan-infused graham cracker crust.

What makes this dessert truly special is its balance of flavors and textures. The graham cracker crust, baked to golden perfection, offers a delightful contrast to the creamy layers above. The cream cheese adds a tangy richness that complements the sweetness of the pudding, while the pecans introduce a nutty depth that rounds out each bite.

This Vanilla and Chocolate Delight is not only a feast for the taste buds but also a visual treat. The swirling chocolate atop the whipped topping creates a marbled effect that’s almost too pretty to eat – almost. Whether you’re hosting a dinner party or simply treating yourself to something special, this dessert is sure to impress. Easy to make and even easier to enjoy, it’s a decadent end to any meal.


  • 1/2 cup melted margarine
  • 1 cup chopped pecans
  • 1 1/2 cups graham cracker crumbs
  • 1 (8 ounce) package cream cheese
  • 1 cup confectioners’ sugar
  • 4 cups thawed frozen whipped topping
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 3 cups milk
  • 1 (1 ounce) square melted unsweetened chocolate


  1. Preheat oven to 350°F (175°C).
  2. Make the Crust: In a medium bowl, combine melted margarine, chopped pecans, and graham cracker crumbs. Press the mixture into a 9×13 inch baking pan. Bake for 20 minutes or until lightly browned. Allow to cool completely.
  3. In a medium bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in 1 cup of the whipped topping. Spread this mixture evenly over the cooled graham cracker crust.
  4. Prepare both the chocolate and vanilla puddings with milk according to the package directions. Allow the pudding to set before layering over the cream cheese mixture.
  5. Spread the remaining 3 cups of whipped topping over the pudding layer. Swirl the melted chocolate throughout the whipped topping.
  6. Cover and refrigerate for about an hour before serving. For leftovers, keep the pie frozen in a tightly covered container. When ready to eat, cut a piece and allow it to thaw; keep the rest frozen.