Seductively Sweet Sex in a Pan

By carvalhohm2

Ingredients

• For the Chocolate Shortbread Crust
• 3/4 cup all-purpose flour
• 1/3 cup packed brown sugar
• 1/4 cup unsweetened cocoa, sifted
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into small pieces
• For the Creamy Layers
• 1 (8-ounce) package of cream cheese, softened
• 3/4 cup sifted powdered sugar
• 1 (8-ounce) container of Cool Whip, divided
• 1 (3-ounce) (4-serving) package of instant French vanilla pudding
• 1 (3-ounce) (4-serving) package of instant chocolate pudding
• 4 cups cold milk, divided
• Sifted cocoa powder for garnish

Details

Servings 9
Cooking time 135mins
Adapted from thebestdessertrecipes.com

Preparation

Step 1

Preheat oven to 350 F degrees. Spray a 9x9 baking pan with cooking spray.

Add all dry crust ingredients to a food processor and pulse a few times to combine.

Add cold butter pieces and pulse for 3-4 seconds at a time until mixture begins to come together. Crust is ready when it stays together when pinched. Press the mixture into the prepared baking dish.

Place baking dish on a cookie sheet and bake it for 12-15 minutes, or until crust begins to puff up.

Remove from oven and cool completely on a wire rack.

Meanwhile, in a large mixer bowl, combine cream cheese and sifted powdered sugar until creamy. Add one cup of the Cool Whip to the cream cheese mixture and mix to combine well. Set aside until ready to use.

Prepare each of the pudding mixes in separate bowls using two cups of the milk for each one. Chill in the refrigerator until ready to use.

When crust is cooled, spread the cream cheese mixture over the crust evenly. Spread the chocolate pudding over cream cheese layer. Spread the vanilla pudding over the chocolate pudding layer. Spread remaining Cool Whip over the vanilla pudding.

Chill for at least two hours to set.

Right before serving, sift cocoa over the top as garnish.