|A decadent and well loved dessert made with a shortbread pecan crust and layers of cream cheese, pudding and whipped cream.|
Chocolate SinThis dessert recipe goes far, far back in my memory, though I was a bit older before I first heard it called "Better Than Sex." I distinctly remember a girlfriend calling it that and with a puzzled look on my face being told, "darlin', this is sooooo good that it is better than sex, that's why," and that was that. It sure has made multiple appearances in my life, that's for sure.
Now, I do also realize that there a loads of equally sinful and delicious desserts of no resemblance to this one, that are also called "Better Than Sex," depending on where you're from really. Frankly even though they are all different, that's perfectly fine with me. In fact, you can read about several different varieties of "Better Than Sex" desserts right in our discussion on the Facebook page recently. No matter the dessert, I figure if it earned a name like that, it's gotta be drool worthy, no matter the ingredients.
This particular one, made with a shortbread crust and layered with a cream cheese, powdered sugar and whipped cream layer, followed by a chocolate pudding layer, and topped with a final layer of whipped cream, is known itself by multiple names. Chocolate Sin, Sex in a Pan, Better Than Sex, Better Than Robert Redford, Almost a Sin, Girdle Buster, Chocolate Dessert, Chocolate Pudding Dessert, Chocolate Delight, Chocolate Dream and even Mississippi Mud are a few names I've heard.
If you've never made this before I do hope you try it. It really is delicious and super easy to make.
First you'll make a basic shortbread type of crust by combining butter with flour and nuts, and spreading that into a 9 x 13 inch glass baking dish, and baking it. Do this far enough in advance so that you have plenty of time to cool the crust completely. Remember, just like a cookie, this crust will not look set when you remove it from your oven. It will not look like it's done, but don't be tempted to keep baking it. It will continue baking from the residual heat of the pan and if you overcook it, the crust will harden and be difficult to cut through as a finished dessert. It should only be very lightly browned and should look like this - after it has cooled and set.
The first layer is made of softened cream cheese and powdered sugar whipped together and then you'll add a cup of homemade whipped topping or Cool Whip to that. I could eat a whole bowl of just this stuff!
Spread that over the cooled crust - an offset spatula is handy for this kind of thing.
Whip together two small packages of chocolate pudding with 3 cups of milk until slightly thickened and spread that over the cream cheese layer.
Over the chocolate pudding layer, you'll add a layer of plain whipped topping.
Cover and refrigerate for several hours or overnight - 24 hours is even better. I wait to garnish just before serving by grating a little bit of chocolate over the top using a fine grater, and then sprinkling just a bit of chopped pecan on top. Lawdy y'all, this is sooooo good. Dig in!
Recipe: Chocolate Sin©From the Kitchen of Deep South Dish
Prep time: 20 min | Yield: 12 servings
For the Crust:
- 1/2 cup (1 stick) of unsalted butter, softened at room temperature
- 1 cup of all purpose flour
- 1/4 cup of finely minced pecans
- 1 (8 ounce) package of cream cheese, softened at room temperature
- 1 cup of powdered sugar
- 1 cup of Cool Whip (or homemade whipped cream)
- 2 (3.9 ounce) packages of instant chocolate pudding
- 3 cups of whole milk
- 1-2 cups of Cool Whip (or homemade whipped cream)
- Additional chopped pecans, for garnish, optional
- Grated chocolate or Heath bits, for garnish, optional
Preheat oven to 350 degrees F. In a bowl, mix together the flour, pecans and butter until mixture resembles cookie dough. Spread into the bottom of a 9 x 13 inch glass Pyrex baking dish. Bake at 350 degrees F for about 20 minutes or until lightly browned. The crust will appear underdone but will continue cooking in the pan, and will firm up as it cools, so don't be tempted to keep cooking it. Cool completely, about an hour.
Mix together the cream cheese and powdered sugar until well blended. Add 1 cup of the Cool Whip and mix together. Spread this layer over the cooled crust.
Mix together the two boxes of pudding with the 3 cups of milk until slightly thickened, about 3 minutes. Carefully spread over the cream cheese layer.
Spread the remaining cup of whipped topping on top. Cover and refrigerate - best if refrigerated 24 hours. Before serving, grate chocolate over the top and sprinkle with additional chopped nuts. Cut into squares.
Oreo Delight: Combine 1-1/2 cups of Oreo cookie crumbs with 2 to 5 tablespoons of unsalted butter, melted, until crumbs bind together. Press into the bottom of the pan and bake in a preheated 350 degree oven for about 8 minutes. Set aside to cool completely, then proceed with remaining recipe. Crush additional Oreos to garnish top.
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©Deep South Dish
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