Sex In A Pan Recipes

Steps:

• Beat together the butter and sugar. Blend in flour, then stir in the chopped pecans.
• Press mixture into a 9 x 13 pan. Bake for 25 minutes at 350*. Cool.
• Combine cream cheese, and icing sugar. Add 2 cups whipped cream.
• Pour this mixture over the crust.
• Combine both pudding mixes with the milk. Pour over cheese mixture.
• Ice with 1-1/2 cups whipped cream and sprinkle with grated chocolate.
• Chill for at least 4 hours before serving.

Steps:

• Preheat oven to 350°F. In a mixer mix the 1 cup of chopped pecans, 3 tablespoons white sugar, 1/2 cup of butter, and 1 cup of flour together and press the mixture into the prepared baking dish. Bake for about 25 minutes or until it has set. In a mixer add the cream cheese, powdered sugar, and the cup of whipped cream. Mix until light and fluffy. Let the crust cool. Spread the cream cheese mixture over the crust evenly. Spread the chocolate pudding over the bottom crust, then the vanilla pudding. Top with the whipped cream and sprinkle with the chocolate. Refrigerate for at least 2 hours or overnight.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Crust: In a medium bowl, mix together margarine, pecans and graham cracker crumbs. Pat into a 9x13 inch baking pan. Bake in preheated oven for 20 minutes or until lightly browned; allow to cool completely.
• In a medium bowl, beat together cream cheese and confectioners sugar until smooth. Fold in 1 cup of the whipped topping. Spoon mixture into graham cracker crust.
• Prepare chocolate and vanilla puddings with milk as per package directions. Allow pudding to set before pouring on top of the cream cheese layer. Spread remaining 3 cups of whipped topping over pudding layer; swirl melted chocolate throughout whipped topping.
• Cover and refrigerate for about an hour. For leftover pie, keep frozen in a tightly covered container. When ready to eat, just cut off a piece and allow to thaw; keep rest frozen.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place margarine, flour, and white sugar into a bowl, and cut with a pastry cutter until the mixture resembles fine crumbs. Press the mixture into a 10x10-inch square baking dish, and bake in the preheated oven until the crust is lightly browned, about 25 minutes. Let the crust cool.
• Place the cream cheese and confectioners' sugar into a mixing bowl, and beat with an electric mixer until smooth and creamy. Gently stir in the whipped topping until well combined, and spread the mixture over the crust in an even layer.
• Place milk in a mixing bowl, and beat the chocolate and vanilla pudding mixes into the milk with an electric mixer until the mixture is smooth and thickened, about 2 minutes. Spread the pudding layer over the cream cheese layer.
• Pour the cream into a mixing bowl, and whip to soft peaks with an electric mixer. Lightly spread the whipped cream over the pudding layer, and sprinkle top with chocolate wafer crumbs. Refrigerate the dessert for at least 1 hour before serving.

Steps:

• Heat oven to 350 degrees.
• Make puddings separately according to the directions on box.
• Set aside.
• Mix cream cheese, powdered sugar and 1 cup of cool whip together and set aside.
• Mix melted butter, flour and 1/2 cup chopped pecans together and press into the bottom of a 13 X 9 cake pan.
• Put in oven until the crust browns (about 10 minutes).
• Take out of oven and let cool slightly.
• Layer mixtures over crust starting with cream cheese mixture, chocolate pudding, vanilla pudding.
• Until mixtures are gone.
• Top with the rest of the cool whip, chopped pecans and chocolate shavings from candy bar.