Looking for a simple yet delightful dessert? Our Any Flavor Pan Dessert is the perfect treat to satisfy your sweet tooth. With its easy preparation and delicious taste, it’s sure to be a hit with your family and friends.
Ingredients
- 1 c. flour
- 1 stick butter or oleo
- 1/2 c. chopped pecans (optional)
- 1 Tbsp. sugar
- 1 small container frozen whipped topping
- 1 (8 oz.) pkg. cream cheese
- 1 c. powdered sugar
- 2 pkg. instant pudding
- 3 c. milk
Baking Instructions
- Mix the first 4 ingredients and press into a 9 x 13-inch pan. Bake 8 to 10 minutes at 350°.
- Combine 1 cup whipped topping with cream cheese and powdered sugar.
- Spread on top of baked layer and chill.
- Mix pudding with milk and spread over second layer.
- Chill 15 minutes before spreading the remaining whipped topping over the pudding.
- Serves 16.
Calorie: 350
Total cooking time:45 minutes
Difficulty level: Easy
The Great Pan Dessert Extravaganza
So, there I was, standing in my kitchen with a hodgepodge of ingredients spread out before me. I had 1 c. flour, 1 stick of butter (or for the health-conscious folks, oleo), 1/2 c. optional chopped pecans (because in my world, nuts in dessert are always optional), 1 Tbsp. sugar, 1 small container of frozen whipped topping, 1 (8 oz.) pkg. cream cheese, 1 c. powdered sugar, 2 pkg. instant pudding, and 3 c. milk. All these were ready to become the star of my next masterpiece – the Any Flavor Pan Dessert. It was like an episode of Chopped, except the only judge was my empty stomach.
The First Layer: Flour + Butter + Pecans + Sugar = Magic
The first step was simple. Mixing the first four ingredients in a bowl. Easy right? Well, let me tell you, trying to mix flour and butter together is like trying to put socks on a rooster. It’s a lot harder than it sounds. But after a few minutes of struggle, and perhaps a bit too much enjoyment from the stick of butter as it was smushed around, I managed to get a decent mix going. Now, it was time to press it into a 9 x 13-inch pan and pop it into the oven for 8 to 10 minutes at 350°. This was the easy part. The hard part was not eating the raw dough… I may have failed at that part.
Cream Cheese Meets Whipped Topping and Powdered Sugar
Next, I had to combine 1 cup of the whipped topping with the cream cheese and powdered sugar. Now, let me tell you, mixing cream cheese and whipped topping is like trying to give a cat a bath. It’s a flurry of fluff and a wild ride. But, after some intense spoon acrobatics, I managed to get a smooth, creamy mix. This was spread on top of my (slightly nibbled on) baked layer and sent to chill. Literally, into the fridge it went.
The Pudding Conundrum
Then came the instant pudding and milk. Now, ordinarily, I’m not a pudding person. I like my desserts with a bit of crunch. But this was a special occasion, and the recipe called for it, so I went with it. The result? A creamy, smooth layer that looked like a sea of chocolate over my cream cheese beach.
The Final Countdown
After chilling for another 15 minutes, it was time to spread the remaining whipped topping over the pudding. Now, this was a task. Trying to spread whipped topping over a sea of pudding is like trying to put a leash on a fish. It’s slippery, messy, and ends with you covered in fluff. But, I managed to get it done and popped it back into the fridge for its final chill.
The Moment of Truth
Finally, it was time to taste my creation. I sliced into it, took a bite, and… It was like a party in my mouth. The crunchy base, the creamy layers, the fluffy whipped topping… it all combined into one epic dessert.
And that, my friends, is the tale of the Any Flavor Pan Dessert. A tale of struggle, triumph, and a whole lot of mess. But in the end, it was worth it. Because nothing beats the taste of victory… especially when it’s this delicious.
