Sex in a Pan (?) CAKE

I have not yet tried this cake, but I thought it looked really good, so I'm going to share it.
It comes from a blog called JoCooks.com.

Sex in a pan is a layered dessert. The bottom layer is the crust made with pecans, flour and butter. The next layer is a layer of cream cheese sweetened with powdered sugar and made fluffier with whipped cream. Then you have a layer of chocolate pudding, then another layer of vanilla pudding and top it off with whipping cream and then lastly you sprinkle it with chocolate. Does that not sound good?

Ingredients

Crust
1 cup pecans chopped
3 tbsp granulated sugar
½ cup unsalted butter melted
1 cup all-purpose flour

Cream cheese layer
8 oz cream cheese
1 cup powdered sugar also known as confectioner's sugar, use 1/2 cup for less sweetness
1 cup cool whip or whipped cream

Vanilla pudding
5.1 oz instant vanilla pudding
2 cups milk

Chocolate Pudding
5.1 oz instant chocolate pudding
2 cups milk

Toppings
2 cups cool whip or whipped cream
shaved chocolate optional

Instructions

• Preheat oven to 350 F degrees.
  
• Spray a 9×13 inch baking dish with cooking spray.
  
• In a mixer, mix all the crust ingredients together and press the mixture into the prepared baking dish.
  
• Bake it for about 20 minutes.
• Prepare the vanilla pudding as per the instructions on the package. As noted I used 2 cups of milk instead of the 3 cups on the package instructions to get a firmer pudding. 
• Prepare the chocolate pudding as per the instructions on the package. As noted I used 2 cups of milk instead of the 3 cups on the package instructions to get a firmer pudding.
• In a mixer add the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy.
• Let the crust cool. Spread the cream cheese mixture over the crust evenly. Spread the vanilla pudding over the cream cheese layer, then the chocolate pudding. Spread the whipped cream as the last layer then top with shaved chocolate if preferred.
• Refrigerate for a couple hours until it sets before serving.
  
  

Recipe Notes

1. I used 2 cups of milk for my pudding, because I wanted a firmer pudding for the layers here, but feel free to use 3 cups of milk just as the instructions say.
   
   
2. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
   
   
3. This recipe can be frozen also.   Just thaw in the fridge overnight.