Sex in a Pan

Tuesday, May 26, 2015



Ingredients
Crust

one cup pecans, chopped
three tbsp white sugar
½ cup butter
one cup flour

Cream cheese layer

one eight oz package cheese
one cup granulated sugar (use ½ cup for fewer sweetness)
one cup topping or cool whip

Vanilla pudding

one package of instant pudding (5.1 oz or one44 g)
three cups milk (use a pair of cups if you would like a firmer pudding)

Chocolate Pudding

1 package of instant pudding (5.1 oz or one44 g)
three cups milk (use a pair of cups if you would like a firmer pudding)

Last layer

a pair of cups topping or cool whip
clean-shaven chocolate
Instructions

heat kitchen appliance to 350 F degrees.
Spray a 9x13 in. baking dish with cookery spray.
during a combineer mix all the crust ingredients along and press the mixture into the ready baking dish.
Bake it for concerning twenty minutes.
Prepare the pudding as per the directions on the package.
Prepare the pudding as per the directions on the package.
during a mixer add the cheese, granulated sugar and therefore the cup of topping. combine till lightweight and downlike.
Let the crust cool. unfold the cheese mixture over the crust equally. unfold the pudding over the cheese, then the pudding. prime with the topping and sprinkle with the chocolate.
Refrigerate for a handful hours in order that it sets.

Enjoy!

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