Sex in a Pan

This almost no-bake dessert is light and creamy and almost better than, well...you know 😉

Crust:
1 cup chopped walnuts or pecans
3 tbsps sugar
1/2 cup melted butter
1 cup flour

Cream cheese layer:
8 oz (250g) cream cheese
3/4 cup icing sugar
1 cup Cool Whip topping

Vanilla pudding layer:
4 serving size instant vanilla pudding mix
1 3/4 cup milk (less milk than required on package)

Chocolate pudding layer:
4 serving size instant chocolate pudding mix
1 3/4 cup milk

Topping:
2 cups Cool Whip
Dusting of cocoa powder

Pulse the crust ingredients together in a food processor until crumbly but you don't want to completely pulverize the nuts.

Spray a 9 X 13" baking dish and press the crust mixture into the bottom.

Bake at 350F for 20 minutes. Cool competely.

Prepare each pudding separately and set aside.

Cream the cream cheese and icing sugar together until smooth, then add the Cool Whip. Spread over the cooled crust.

Next spread the vanilla pudding over the cream cheese layer and then the chocolate layer. 

Surprisingly, there is no need to chill between layers.

Top with Cool Whip and dust with cocoa powder. Cover loosely with foil and refrigerate overnight to set.

The cocoa powder stays nicely and doesn't melt into the topping. Wipe the knife off regularly to make nice clean cuts.

Optional garnish with mint leaves

Enjoy responsibly!

Serves 16