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Possum Pie

This recipe was found in a box of recipes that were used in the cafe we owned back in the early 1950s, when it was known as Mount Aire Camp. Since then, the pie has been on our menu. —David Heilemann, Eureka Springs, Arkansas
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    8 servings


  • 6 ounces cream cheese, softened
  • 3/4 cup confectioners' sugar
  • 1 graham cracker crust (9 inches)
  • 1/4 cup chopped pecans
  • 1-3/4 cups cold milk
  • 3/4 teaspoon vanilla extract
  • 1/4 cup instant vanilla pudding mix
  • 1/3 cup instant chocolate pudding mix
  • 1/2 cup heavy whipping cream, whipped
  • 12 to 16 pecan halves


  • In a small bowl, beat cream cheese and sugar until smooth. Spoon into crust. Sprinkle with chopped pecans.
  • In a bowl, whisk the milk, vanilla and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over the pecans. Refrigerate for at least 4 hours. Top with whipped cream and pecan halves.

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Average Rating:
  • Trisha
    Dec 22, 2016

    The recipe is fine, but the directions were kind of terrible. If there was a step by step with more detail I wouldn't have freaked out trying to make this for my friend.

  • u006264
    Jul 15, 2011

    Very good - nice on a hot day. Had to use 1 cup instead of a 1/2 cup heavy whipping cream.

  • msdaisey
    Dec 4, 2010

    made this for Thanksgiving.making again today for a potluck tonight....we love it!

  • janene19680
    Nov 1, 2009

    This dessert is so creamy and rich. So easy to make. Everyone asks for the recipe when I make this.Definitely a keeper!!!