Possum pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | (3 oz) cream cheese, softened |
| ¾ | cup | Powdered sugar |
| 1 | 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 | Pecan halves | |
Directions
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