Wednesday, June 3, 2009
Sex in a Pan
Okay this picture does not do this dish justice at all! It all started with an innocent work potluck lunch. Anne signed up for salad and wrote 'the Salad of Love', the next teacher to write her dish on the list wrote 'the Salad of Lust', and jokingly I said, "I'll make Sex in a Pan to keep with the theme"...so I did.
One thing about making this dish (besides its incredible goodness) is that you need a lot of bowls to make it, so be prepared. I actually used the full amount here to spread over a large dessert pan and a small one. My husband and sons get tiffed if I make something yummy for work and not for them. But you can still use the full amount with just one large dessert pan.
2 cups graham cracker crumbs
4 tablespoons white sugar
1 cup finely chopped pecans
1 cup butter, melted
2 (8 ounce) package cream cheese, softened
2 cups powdered icing sugar
2 cups whipping cream
2 (3.9 ounce) packages instant chocolate pudding mix
3 cups milk
2 (3.4 ounce) packages instant vanilla pudding mix
3 cups milk
skor toffee pieces
Preheat oven to 325*. In a small bowl, mix together graham cracker crumbs and white sugar. Add chopped pecans. Stir in melted butter or margarine until all ingredients are combined. Press mixture into a 9x13 inch pan. Bake for 15 minutes. Allow to cool. Beat together cream cheese and icing sugar until smooth. Spread over cooled crust. Whip cream until stiff peaks form. Spread half of whipped cream over cream cheese layer. In a small bowl, whisk together chocolate pudding mix and 3 cups milk until smooth. Pour over whipped cream layer. In another small bowl, whisk together vanilla pudding mix and 3 cups milk. Pour over chocolate layer. Top with remaining whipped cream. Chill overnight. Sprinkle some skor toffee pieces right before serving.
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