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 It goes by many names, some of which are “The next best thing to Robert Redford” (I think that one must be outdated already, since there are so many more nice things than Robert these days), “Sex in a pan”, which apparently is a misinterpretation (yeah, right) of “Six in a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

Preheat oven to 325 degrees F.

In a small bowl, mix together gluten-free flour, xanthan gum and 2 Tbsp granulated sugar. Add chopped nuts. Stir in melted butter until all the ingredients are combined. Press mixture into a greased 9x13-inch pan.

Bake in preheated oven for 15 minutes. Allow to cool completely.

Beat together cream cheese and confectioners sugar until smooth and carefully spread over cooled crust.

Whip cream and 2 Tbsp granulated sugar until stiff peaks form. Spread half of whipped cream over cream cheese layer.

In a small bowl, whisk together chocolate pudding mix and 1 1/2 cups cold milk until smooth and just starting to set up. Carefully pour over whipped cream layer.

In another small bowl, whisk together vanilla pudding mix and 1 1/2 cups cold milk. Carefully pour over the chocolate pudding layer (which has had a few minutes to set up). Top with remaining whipped cream.

Sprinkle the top with chopped candy or shaved chocolate, if you desire. Cover and refrigerate overnight before serving.

NOTE: If you are unable to find gluten-free instant pudding mix, you can use these recipes for the Chocolate Pudding and the Vanilla pudding (and I bet they will taste WAY better than instant pudding too). Just be sure to let the puddings cool before layering, or your layers will all run together.

Notes

Recipe source: AllRecipes.com

Comments

Lyndsay from CHARMED says
April 12, 2012 at 2:03 pm
To. Die. For
- Jeanine says
  April 13, 2012 at 5:34 pm
  Yep! 🙂
Evelyn says
April 12, 2012 at 7:34 pm
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
  April 13, 2012 at 5:34 pm
  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
April 13, 2012 at 5:31 pm
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
  April 13, 2012 at 5:33 pm
  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
July 19, 2012 at 11:22 am
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
  July 22, 2012 at 8:26 pm
  Aw, thanks, Becky! Welcome here!! 🙂 (I love baking, but hate cooking, we should team up!)
Kelly Jonsson says
May 21, 2013 at 11:30 am
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
  May 23, 2013 at 7:08 am
  Haha, hope you have a chance to try it, Kelly. It’s really, really good!
GwenH says
June 13, 2013 at 10:23 am
I just love this dessert, can’t wait to try it with a gluten free crust, thanks Jeanine!
- Jeanine Friesen says
  July 20, 2013 at 2:16 pm
  My pleasure, Gwen! Hope you enjoyed it, I know we did. 🙂

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