Now, I know many of you are familiar with this controversial dessert. It’s the dessert that made you snicker as a child, and well, even as an adult. It goes by many names, some of which are “The next best thing to Robert Redford” (I think that one must be outdated already, since there are so many more nice things than Robert these days), “Sex in a pan”, which apparently is a misinterpretation (yeah, right) of “Six in a pan”. “Six in a pan” was named so because of the 6 layers that this dessert has. Use whatever name you want, it is always delicious!
I made this cake for an Easter dessert and decided to use chopped up Hershey’s Eggies. Feel free to use chopped up candy bar, or even just shaved chocolate to top off this cake. However you decide to do it, it will be delicious!
Gluten-free "Six Layer Dessert"
Ingredients
- 1 cup all-purpose gluten-free flour (see NOTE)
- 1/4 tsp xanthan gum
- 2 Tbsp granulated sugar
- 1/2 cup finely chopped pecans
- 1/2 cup butter, melted
- 1 (8 ounce) package cream cheese, softened
- 1 cup confectioners' sugar
- 1 cup whipping cream
- 2 Tbsp granulated sugar
- 1 (3.9 ounce) package gluten-free instant chocolate pudding mix (I used Kraft Jell-O Chocolate Fudge instant pudding)
- 1 1/2 cups milk
- 1 (3.4 ounce) package gluten-free instant vanilla pudding mix (I used Kraft Jell-O Vanilla instant pudding)
- 1 1/2 cups milk
- finely chopped chocolate candy or chocolate shavings
- NOTE: The 'all-purpose gluten-free flour' that I use consists of 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
Instructions
Notes
Recipe source: AllRecipes.com
Lyndsay from CHARMED says
To. Die. For
Jeanine says
Yep! 🙂
Evelyn says
I’m a tad bit embarrassed to say this, but I’ve NEVER heard of this dessert! It looks really good though, and I’m so excited to try it!!:-)
Jeanine says
There are many variations & names for it, I’m surprised you haven’t heard of it! I know you’d like it though, it’s usually a hit. 🙂
Mary says
I use Pamela’s Pecan Shortbread cookies for the crust. Just break them up and add 1/4 cup melted butter, pat in pan and bake !
Jeanine says
That sounds like a fantastic alternative, Mary! I don’t have access to those cookies here, but for those that do, a time saver! Thanks for sharing!
Becky says
I am SO excited to try this out! And I’m so excited to have stumbled across your site!! I am no good when it comes to baking and having to convert recipes (I dont have the patience to bake…I love cooking where I can throw anything into the pot/pan and taste it and alter it until it tastes great but unfortunately that does not work with baking!!) so finding this site with soooo many gluten free recipes is like a little slice of gluten free dessert heaven for me! 🙂
Jeanine says
Aw, thanks, Becky! Welcome here!! 🙂 (I love baking, but hate cooking, we should team up!)
Kelly Jonsson says
Totally had a Laugh Out Loud moment at your “nice things” link! Very funny! Looking forward to trying this recipe — I have your GF Cream Puffs recipe in the oven right now!
Jeanine Friesen says
Haha, hope you have a chance to try it, Kelly. It’s really, really good!
GwenH says
I just love this dessert, can’t wait to try it with a gluten free crust, thanks Jeanine!
Jeanine Friesen says
My pleasure, Gwen! Hope you enjoyed it, I know we did. 🙂