Arkansas Possum Pie is a classic Southern dessert that has been enjoyed for generations. Despite the specific name, the cake contains no possums! The origin of the name is unclear, but some believe it was given to the dessert because its dark, rich appearance resembled the color of a possum.
For the cream cheese layer:
8 ounces cream cheese, room temperature
1/2 cup powdered sugar
2 tablespoons heavy cream
For the crust:
1 cup all-purpose flour
1/2 cup melted butter
3/4 cup pecans, finely chopped
1/4 cup brown sugar
For the chocolate layer:
1 box instant chocolate pudding with fudge
1 box instant chocolate pudding
1 cup and 3/4 milk
For the glaze:
2 tablespoons powdered sugar
1/2 cup cream
1/2 cup pecan halves
1. Preheat the oven to 175°C.
2. In a large bowl, combine the melted butter, flour, chopped pecans and brown sugar. Mix well.
3. Press the mixture into a 9-inch cake pan, covering the bottom and sides. Prick the base several times with a fork.
4. Bake for 20 minutes or until cake is lightly browned.Remove from oven and allow to cool completely.
5. In a medium bowl, stir together the cream cheese, sour cream and powdered sugar until smooth. Spread the mixture over the cooled cake.
6.In another bowl, combine the chocolate pudding mix, dark chocolate pudding mix and milk. Pour the mixture over the cream cheese layer.
7. Cool the cake in the refrigerator for at least 2 hours or until firm.
8.In a separate bowl, beat the heavy cream and powdered sugar until stiff peaks form. Spread the whipped cream over the top of the chocolate layer.
9. Sprinkle the pecan halves on top of the whipped cream.
10.Place the cake in the refrigerator for at least 30 minutes before serving.
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