Saturday, July 3, 2010

Possum Cream Pie

Also known as....4 Layer Delight! At this same little restaurant we ate at last week, they served up Possum Cream Pie! One look at it and I knew it was what we always called 4 layer delight and I've made it tons of times.
I decided since I was making the Pig Picken' Cake (see below) that I'd make this as well to take to work and share with my co-workers. One other time when I made this, I used coconut pudding so it was like a coconut cream pie! I think you can make it any flavor and it'd be just as good!

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.

Layer 1: Mix cream cheese, 1/2 cup Cool Whip and 1 cup powdered sugar. Spread evenly over crust.
Layer 2 & 3: 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.
Layer 4: Spread remaining Cool Whip over pudding. Sprinkle 1/2 cup pecans and grated chocolate on top.
Refrigerate long enough for pudding to set.