A Southern classic that’s anything but ordinary—this layered dessert combines a nutty crust, creamy cheesecake filling, and rich chocolate pudding for a chilled treat everyone will love.

Why You’ll Love This Recipe

Despite the quirky name, Possum Pie has nothing to do with actual possums! It’s a beloved Arkansas dessert that surprises you with every layer—starting with a buttery pecan crust, followed by a fluffy cream cheese filling, and topped with luscious chocolate and vanilla pudding. It’s cool, creamy, and indulgently rich, making it perfect for hot days, holidays, and potlucks alike.

Ingredients

For the crust:

• 1 cup all-purpose flour

• ½ cup chopped pecans

• ½ cup unsalted butter, melted

For the cream cheese layer:

• 8 oz cream cheese, softened

• 1 cup powdered sugar

• 1 cup whipped topping

For the pudding layer:

• 1 package instant chocolate pudding mix

• 1 package instant vanilla pudding mix

• 2¾ cups cold milk

Topping:

• Chocolate shavings (for garnish)

Directions

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 4 hours 32 minutes
Servings: 8
Calories: 350 kcal per slice

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine flour, chopped pecans, and melted butter until well mixed.
3. Press the mixture evenly into the bottom of a standard pie dish.
4. Bake the crust for 10–12 minutes, or until golden. Remove and let cool completely.
5. In a separate bowl, beat softened cream cheese and powdered sugar until smooth.
6. Gently fold in whipped topping, then spread this mixture evenly over the cooled crust.
7. In another bowl, whisk together the chocolate and vanilla pudding mixes with cold milk until the mixture thickens, about 2–3 minutes.
8. Pour the pudding layer over the cream cheese layer and spread evenly.
9. Refrigerate the pie for at least 4 hours (or overnight) until fully set.
10. Garnish with chocolate shavings just before serving.

Serving Ideas

• Top with extra whipped cream and a few chopped pecans for crunch.

• Serve with iced coffee or sweet tea for a Southern-style dessert spread.

• Chill individual slices for grab-and-go treats at parties or picnics.

Tips & Variations

• Make it nut-free: Substitute crushed graham crackers for the pecan crust if needed.

• Use homemade whipped cream: If desired, replace store-bought whipped topping with freshly whipped cream for a lighter texture.

• Add layers: Some variations include a second whipped topping layer just under the chocolate pudding or even a drizzle of chocolate syrup before serving.

• Double it: Make in a 9×13-inch pan for a crowd—just double the crust and fillings.

Frequently Asked Questions

Why is it called Possum Pie?
The name is a bit of Southern humor—it’s said to “play possum” by hiding its chocolate layer beneath whipped topping or cream cheese, looking plain from the outside but delivering big flavor inside.

Can I make it ahead of time?
Yes! Possum Pie is perfect for making ahead. In fact, it’s best chilled overnight so the layers can set completely.

What type of pudding should I use—instant or cook-and-serve?
Use instant pudding for this recipe. Cook-and-serve pudding won’t set properly without being heated, and that would alter the structure of the dessert.

Can I freeze Possum Pie?
Freezing is not recommended. The creamy and pudding layers don’t thaw well and may become watery or separate in texture.

How long does Possum Pie keep in the fridge?
Possum Pie stays fresh in the refrigerator for up to 4 days. Cover it tightly with plastic wrap or store in an airtight container.

Final Thoughts

Possum Pie may sound silly, but it’s no joke when it comes to flavor. With its cool, creamy layers and irresistible texture, it’s a standout Southern dessert that deserves a place at every gathering. Whether you’re making it for a family dinner or a summer celebration, it’s sure to disappear fast—just like a possum in the night.