Possum pie

Yield: 8 Servings

Measure Ingredient
2 packs (3 oz) cream cheese, softened
¾ cup Powdered sugar
1 \N Graham cracker crust, 9 inches
¼ cup Pecans, chopped
⅓ cup Instant chocolate pudding mix
¼ cup Instant vanilla pudding mix
2 cups Cold milk
¾ teaspoon Vanilla
½ cup Whipping cream, whipped
16 \N Pecan halves

In a mixing bowl, beat cream cheese and sugar until smooth. Spread onto bottom of crust. Sprinkle with chopped pecans. In another mixing bowl, combine pudding mixes. Add milk and vanilla; beat on low speed for 2 minutes. Spoon over the pecans. REfrigerate for at least 2 hours. Top with whipped cream and pecan halves. Recipe by: Taste of Home - June/July 1997 Posted to MC-Recipe Digest V1 #634 by The Taillons <taillon@...> on Jun 03, 1997

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