better than better-than-sex-cake

By momofsixplus1

Ingredients

• crust;
• 2 sticks unsalted butter
• 2 tablespoons sugar
• 2 cups flour
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• cream cheese layer
• 1 package (8oz) cream cheese, very soft
• 1/2 cup sugar
• 1 tsp vanilla
• 1 tsp lemon juice
• 1 cup heavy cream
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• vanilla pudding layer
• 3 egg yolks
• 1/2 cup sugar
• 1/4 cup flour
• 2 cups milk
• 2 tsp vanilla
• 2 tablespoons unsalted butter
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• whipped cream layer
• 1 1/2 cups heavy cream
• 3 tablespoons confectioners sugar
• 1 tablespoon vanilla
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• pineapple caramel layer
• 1 can(8oz) crushed pineapple, drained
• 1 jar caramel or chocolate sauce(optional)
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• chocolate glaze
• 2 oz semisweeet chocolate
• 2 tablespoons unsalted butter
• 1/2 tsp vanilla

Preparation

Step 1

butter a 9 x 13 inch baking pan. set oven rack in the center of the oven and preheat to 350 degrees.
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for crust;
process butter, sugar and flour together in a food processor until mixture is pebbly. press into the bottom of the baking pan and bake for 20 minutes. cool completely
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for cream cheese layer;
beat cream cheese, sugar, vanilla and lemon juice to blend. in a separate bowl, whip cream to soft peaks. fold a scoop of whipped cream into cream cheese mixture than fold in remaining whipped cream
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for pudding;
beat yolks and set aside.
whisk sugar, flour and milk in a medium saucepan until free of lumps. set over medium heat and cook, stirring constantly, just to a boil.

remove from heat; whisk a little of the hot mixture into the beatenyolks. thenpour the yolk mixture back into the main pudding mixture, whisking really well. continue to cook 1 or 2 minutes, more, stirring constantly until thick.

pour pudding into a bowl, add vanilla and butter, stirring until butter melts. if pudding has lumps, pour through a large mesh strainer. chill with plastic wrap pressed directly on the surface of the pudding, until ready to use..
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for whipped cream;
in a cold bowl with cold beaters, whip the cream, sugar and vanilla to stiff peaks.
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to assemble;
spread crust with cream cheese mixture. top with pineapple, then the optional chocolate or caramel sauce.
spread pudding over pineapple. spread whipped cream over pudding. refrigerate. at serving. make the chocolate glaze.
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for chocolate glaze;
melt chocolate and butter over low heat, stirring until smooth and completely melted. remove from heat; stir in vanilla.

drizzle over dessert in zigzags back and forth across the cake to decorate the surface.