Pudding in a Pan

A delicious dessert with layers of creamy vanilla and chocolate pudding, soft cream cheese, whipped cream and a shortbread cookie crust.

Happy Monday!

So let’s talk dessert, mmmmkay.  What kind of desserts are your fave?  Do you love pudding?  How about chocolate?  And whipped cream?  Maybe shortbread crust?  How about yes to all the above?  Well friends, you are in luck.  This dessert has ALL of the above.  Oh my word.  Major deliciousness going on here ya’ll!

Pudding in a Pan

Or more commonly referred to as Sex in a Pan.  Call me a prude, but I just couldn’t keep the name!  I know, I know…it’s just a name.  But I made it a little more family friendly!  There’s just something not that cute about a 3 year old calling this dessert by it’s real name, lol!  🙂  Call it what you will, but this dessert is to-die-for.

Pudding in a Pan

I remember my Auntie Linda bringing this dessert to many family get togethers.  And all these years later I have remembered and dreamed about its deliciousness.  No kidding.  It’s just one of those desserts that stays with you!  So last week I reached out to my cousin and finally asked for the recipe.  And let me tell you, this dessert was as good as I remembered it.

Creamy.  Chocolate-y.  Rich.



Pudding in a Pan

A delicious dessert with layers of creamy vanilla and chocolate pudding, soft cream cheese, whipped cream and a shortbread cookie crust.  Note: This dessert is best served at least 24 hours after making it. Two days ahead of time is even better!


Units Scale

The Crust

  • 1 cup pecans (chopped)
  • 1 cup flour
  • 1/2 cup sugar
  • 1/2 cup butter

The Cream Cheese Layer

  • 8 oz package cream cheese
  • 1 cup icing sugar (powdered)
  • 1 cup whipped cream (you have to use whipped up whipping cream)

Vanilla Pudding Layer

  • 1 (153 gram) package of instant vanilla pudding
  • milk (refer to package directions for amount)

Chocolate Pudding Layer

  • 1 (153 gram) package of instant chocolate pudding
  • milk (refer to package directions for amount)


  • 2 cups whipped cream
  • shaved chocolate


The Crust:

  1. Preheat your oven to 350 degrees.
  2. Prepare a 9 x 13 inch baking dish with cooking spray.
  3. In a mixer combine the chopped nuts, flour, sugar and butter.
  4. Press the nut mixture into the baking dish.
  5. Bake for 15-20 minutes. Don’t overcook it or the crust will be too hard.
  6. Once the crust is done baking, set it aside and let it cool completely.

The Pudding:

  1. In one bowl, prepare the vanilla pudding according to the instructions on the package. Set aside.
  2. In a separate bowl, prepare the chocolate pudding according to the instructions on the package. Set aside.

The Cream Cheese Layer:

  1. In a mixer combine the cream cheese, icing sugar and whipped cream. Mix until light and fluffy.

Putting it all together:

  1. Evenly spread the cream cheese mixture over the cooled crust.
  2. Then evenly spread on the chocolate pudding.
  3. Then evenly spread on the vanilla pudding.
  4. Top with the whipped cream and sprinkle on the chocolate shavings.
  5. Refrigerate for at least 24 hours after making this dessert. You can even make it two days ahead of time (I think it’s even better after 2 days)!

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This is a nice and light tasting dessert that is perfect for hot summer days!  There’s a lot of it so it’s great for feeding a crowd too.  And besides being delicious, one of the greatest things about Pudding in a Pan, is that you can make it up to 2 days ahead of time, which makes entertaining so easy!  Love love that.



Have a delicious day!

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  1. Oh too funny!
    Back in the 70’s, we had family friends and the Mom would bring this to our house for dessert. I was mortified with the name … Pudding in a Pan is definitely nicer coming out of the mouths of children! LOL

  2. This dessert is truely delicious. Made it for the 4th of July, the only difference was I used chocolate chip cookie dough for the crust (not a lot of nut eaters) and everyone loved it. Brought a couple of pieces home and went to have a piece the next day and they were gone. Kids. Plane on making this again.

  3. For the cream cheese layer — do you use heavy cream or do you whip it in advance and then combine it with the cream cheese? Looks delicious!

  4. In our area it is called “Girdle Buster” for obvious reasons. Tastes light but not light on calories. But so good, who counts calories.

  5. Where I come from it’s called The Next Best Thing to Robert Redford! Never liked that name at all but better than your original. lol. Robert Redford has stuck, though. Recipe differs a little, but not much. Good Stuff!

  6. Oh I can vouch that this is divine! I grew up with this dessert, although we used peanuts instead of pecans. It was always a favorite and my, now you are making desperate to make it! 🙂

  7. I’ve been so excited to try this recipe. Just made it today and I’m so devistated that I didn’t notice it had to be refrigerated for 24 hours :,-(

    1. I’m so sorry this happened! I made sure that it was mentioned in the first line of the post because I hate when I do this too! You can still enjoy it…it just won’t be set…

  8. I just noticed that now. Don’t be sorry. It’s my fault for not reading it properly. I guess I just got too excited. I made it 3 hours ago and just couldn’t wait. Tried to cut it but it was very runny. Will just wait 🙁