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POSSUM CREAM PIE

1 c. flour
1 stick butter
1 lg. container Cool Whip
1 1/2 c. powdered sugar
1 1/2 c. chopped pecans
2 tsp. vanilla
Grated chocolate
1 lg. pkg. instant vanilla pudding
1 lg. pkg. instant chocolate pudding
1 (8 oz.) cream cheese

CRUST: Mix flour, 1 cup chopped pecans and butter. Press in bottom of an 8x13 inch pan. Bake at 325 degrees for 20 to 25 minutes. Cool crust completely.

Mix cream cheese, 1/2 cup Cool Whip and 1 cup powdered sugar. Spread evenly over crust. Mix puddings separately according to directions using a little less milk so pudding will set thicker. Add 2 teaspoons vanilla to vanilla pudding. Add 1/4 cup powdered sugar to each pudding.

Gently spread each bowl of pudding over cream cheese filling. Spread remaining Cool Whip over pudding. Sprinkle 1/2 cup pecans and grated chocolate on top. Refrigerate long enough for pudding to set.

Don’t know why it is called Possum Cream Pie .... no Possum in it.

I have the same recipe, but sometimes I use pistacio pudding mix instead of chocolate. I've always called it "Better Than Sex Cake", or "Better Than Robert Redford Cake", but that would date me....come to think of it, so would the first one! LOL!

It is delicious.