Possum Pie
Possum Pie is a no-bake, layered dessert that starts with a buttery shortbread cookie crust, followed by a nutty cream cheese layer, a blend of chocolate and vanilla pudding, and a fluffy whipped cream topping. I love to finish it off with a sprinkle of pecans and chocolate shavings. Despite its playful name, there’s no possum involved—just layers of deliciousness!
Servings: 8 pieces
Calories: 556kcal
Ingredients
Crust
- 2 cups shortbread cookie crumbs
- 6 tablespoons unsalted butter, melted
Cream Cheese Layer
- 1 packet (8 ounces) cream cheese, softened
- ½ cup (62.5 g) confectioners' sugar
- ¼ cup (27 g) pecans, finely chopped
Pudding Layer
- ⅓ cup (92 g) instant chocolate pudding mix
- ¼ cup (70 g) instant vanilla pudding mix
- 1 ¾ cups (429 g) whole milk, cold
- 1 teaspoon vanilla extract
Topping
- 8 ounces whipped cream, for topping
- pecans, chopped, for topping
- chocolate shavings, for topping
Instructions
- In a medium bowl, combine the shortbread cookie crumbs and melted butter, stirring with a fork until evenly moistened. Press the mixture firmly into the bottom and up the sides of a deep 9-inch pie pan to form the crust. Set aside.
- In a large bowl, combine the softened cream cheese and confectioners' sugar. Using a hand mixer, beat the mixture until smooth and creamy. Spread the cream cheese mixture evenly over the crust.
- Sprinkle the finely chopped pecans over the cream cheese layer. Set aside.
- In a separate large bowl, combine the chocolate pudding mix, vanilla pudding mix, milk, and vanilla. Using a hand mixer, beat the mixture for about 2 minutes, or until thickened. Spread the pudding mixture evenly over the pecan layer.
- Cover the pie and refrigerate for at least 2 hours, or until fully set.
- Before serving, spread the whipped cream evenly over the top of the pudding layer. Garnish with chopped pecans and chocolate shavings.
- Serve chilled.
Nutrition
Serving: 1piece | Calories: 556kcal