Description
Despite its name, Possum Pie contains no possum—just layers of rich, creamy, chocolatey goodness. This beloved Southern dessert features a pecan shortbread crust, a cream cheese layer, chocolate pudding, and a fluffy whipped topping. It’s the perfect make-ahead dessert for holidays, potlucks, or any time you want to impress with minimal effort.
Ingredients
For the crust:
1 cup all-purpose flour
½ cup unsalted butter, softened
½ cup finely chopped pecans
For the cream cheese layer:
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 cup whipped topping (such as Cool Whip)
For the chocolate layer:
1 package (3.9 oz) instant chocolate pudding mix
1 package (3.4 oz) instant vanilla pudding mix
2¾ cups cold milk
For the topping:
2 cups whipped topping
Chocolate shavings or chopped pecans for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a bowl, mix flour, butter, and chopped pecans until crumbly. Press the mixture into the bottom of a 9×13-inch baking dish. Bake for 15–18 minutes, or until lightly golden. Let cool completely.
In another bowl, beat cream cheese until smooth, then mix in powdered sugar. Fold in 1 cup of whipped topping. Spread this layer evenly over the cooled crust.
In a separate bowl, whisk together chocolate pudding mix, vanilla pudding mix, and cold milk until thickened. Spread over the cream cheese layer.
Top with the remaining whipped topping.
Refrigerate for at least 4 hours or overnight to set. Garnish with chocolate shavings or chopped pecans before serving, if desired.
Notes
Possum Pie is best served cold and made a day ahead for the layers to firm up and the flavors to blend. Use full-fat cream cheese and whipped topping for the richest result. Store covered in the refrigerator for up to 3 days.