Sex-in-the-Pan

Sex-in-the-Pan

Comments: Try it; you will surely get comments about both, the dish and its ‘name’.
If desired, use instant chocolate pudding instead of butterscotch pudding.
Servings: 12
Ingredients Preparation

1 cup [250 mL] finely chopped peanuts
1/2 cup [100 g] melted butter
1 cup [140 g] flour
3 tablespoons [45 g] sugar
8 ounces [227 g] cream cheese
1 cup [250 mL] sifted icing sugar
1 [32-ounce / 1-L] container whipped topping
1 [ 3.4-ounce / 96-g] package instant butterscotch pudding [4-serving]
3 cups [750 mL] milk
1 [ 3.4-ounce / 96-g] package instant butterscotch pudding [4-serving]
Plain milk chocolate bar, grated [optional]



Preheat oven to 350°F [180°C].
Mix together finely chopped peanuts, melted butter, flour and sugar.
Press over the bottom of an ungreased 9 x 13-inch [23 x 33-cm] pan.
Bake into a preheated for 15 minutes.
Chill for 5 minutes into a freezer.
Beat together cream cheese and sifted icing sugar.
Fold in 1/4th of whipped topping.
Spread over chilled base; refrigerate.
Beat together butterscotch pudding mix and half, 1 1/2 cups [375 mL], of the milk.
Pour over cream cheese mixture; refrigerate until set.
Beat together vanilla pudding mix and remaining milk.
Spread over butterscotch mixture and refrigerate set.
Top all over with remaining whipped topping; if desired, sprinkle with grated milk chocolate.
Refrigerate until really cold before serving.
Keep refrigerated.