Reviewed: Mar. 26, 2012

I have made this dish many times over the years. I don't use sugar in the crust. It doesn't need it. But I do use a full cup of chopped pecans. Also I use 1 each of the large instant chocolate and vanilla puddings and mix them together, using 4 cups of milk. I whip my own cream (a pint, whipped and sweetened with sugar and vanilla, is plenty) to use in the cream cheese layer and the rest goes on top. You can shave a chocolate bar on top for garnish. And yes, it is addicting!

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Reviewer:

dessertdiva

Reviewed: Jan. 27, 2012

A very good, easy to follow recipe that I made very few adjustments to. First off, the prep time posted doesn't take into account all the time you need to cool each layer. The crust took at least twenty minutes to cool, and every layer after that needs time to set. I followed the advice of some previous reviewers and used an 8 x 11 pan rather than 9 x 13. It worked great--the top layer of whipped cream just reached the top of the pan. I never use instant pudding and I had a bit of a problem with those layers--it started to set in the bowl before I could pour it into the pan! I added a little extra milk to make the pudding easier to pour, and everything worked out swimmingly. I used extra pecans, melted chocolate and sliced strawberries to garnish. I really like this as a base recipe--you could add layers of banana or other fruits, different flavors of pudding, or infuse the whipped cream with chocolate, coffee, etc. A good recipe I'm sure I will be making again!

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Reviewer:

pink-raspberry

Cooking Level: Intermediate

Reviewed: Aug. 24, 2011

Very good! It gets even better the next day!

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Reviewer:

TMAYDER

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Grande Prairie, Alberta, Canada

Reviewed: Feb. 19, 2011

Just delicious. Have loved this for over 20 years!

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Reviewer:

TNociti

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Atoka, Tennessee, USA

Reviewed: Jan. 26, 2011

FABULOUS! decadent, yummy! great dish to make ahead of time, stores well. everyone loves this!

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Reviewer:

6peoplesearch

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Savannah, Georgia, USA

Reviewed: Jan. 14, 2011

I love, love, love, this recipe. One of my very favorites. I've been making it for about 20 years. One thing I did find out, don't know if anyone else has had this experience. I use soy milk all the time, and if you use soy milk for this recipe, it doesn't set up firm like cow's milk. So I had to put in the freezer, and then pull it out just before serving. Just a good thing to know for the future.

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Reviewer:

rmcowan

Reviewed: Aug. 13, 2010

This was a good recipe. I think the title Sex in a Pan had me prepared for something a bit more decadent and rich than what I actually got, so I was a little disappointed. My family, however was not. They loved this dessert, especially the crust. I will make this one again. I might even try some different pudding flavors for some variety.

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Reviewer:

IMCookinNow

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Denver, Colorado, USA

Reviewed: Jul. 27, 2010

This was very good! My husband loved it as well and he is not a pudding person and me I love anything creamy. I made just a few adjustments. I doubled the cream cheese mixture and layered it with pastacio pudding, vanilla then chocolate pudding. Very yummy! It was my friends b-day I gave her half the pan they loved it as well. Thanks for this old recipe.

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