Wednesday, August 26, 2009
Sex in a Pan with a Twist
Surprisingly enough the first time I had this recipe it was brought to our home by a priest. I obviously did not grow up with wrath of God type priests. Imagine the shock of an 8 year old girl when a priest brought over Sex in a Pan. (followed by another version called Prostitute Pie, made with pistachio pudding)
This recipe is great and really very good, hence the name. I've added a little twist to the classic recipe that brings it up another notch. Using traditional recipe, I've added baby food apricots as an additional layer, and crushed skor bar.
1/2 cup butter (melted)
1 1/2 cups graham crushed graham wafers
1 cup crushed pecans
1 package (8 oz) cream cheese
1 cup icing sugar (confectioners sugar)
1 package chocolate pudding instant
1 package vanilla pudding instant
1 jar apricot baby food
4 cups prepared whip cream (you can use a big tub of cool whip. I use fresh whipped)
1/4 cup crushed pecans and 1 crushed skor bar for the topping
Combine melted butter with graham wafer crumbs and crushed pecans. Flatten into a 9 x 13 pan to create crust and bake at 375 F for 9-10 minutes. Let cool completely
Whip cream cheese and icing sugar until smooth. Fold in 1 cup of prepared whip cream until well combined.
Prepare the vanilla pudding and chocolate pudding, placing in the fridge until ready to use.
Once the base crust is cooled, place first layer down. The cream cheese mixture goes first, followed by baby apricots. Place in fridge for 10 minutes to set.
Layer vanilla pudding over apricots and cool again for a few minutes. Place chocolate pudding layer over vanilla layer. Final layer is the balance of whip cream. Top with 1/4 cup of crushed pecans and crushed Skor bar. Place in fridge for minimum 4 hours. You can freeze leftovers as well.
To make prostitute pie, simply omit the apricots, vanilla and chocolate puddings, replacing with pistachio pudding. Top with slivered pistachios.