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.
Ingredients
- 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
Directions
- Preheat oven to 350°F (175°C).
- 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.
- 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.
- 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.
- Spread the remaining 3 cups of whipped topping over the pudding layer. Swirl the melted chocolate throughout the whipped topping.
- 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.