Possum Pie

• 1 stick melted butter
• 1 c. chopped pecans
• 1 c. flour
• 8 oz. cream cheese
• 1 c. powdered sugar
• 8 oz. dairy whipped topping
• 3 c. milk
• 1 box vanilla instant pudding
• 1 box chocolate instant pudding
• 1 shaved Heath bar or Crunch bar

1. Combine butter, pecans and flour.
2. Press into a 13 x 9-inch pan.
3. Bake at 325u0b0 for 20 minutes.
4. Cool.
5. Combine cream cheese, powdered sugar and 1 cup of Cool Whip.
6. Beat well.
7. Spread on cooled crust.
8. Make puddings as directed, except reduce milk to 1 1/2 cups each.
9. Spread vanilla pudding on cream cheese layer. Spread chocolate pudding on top of vanilla layer.
10. Top with remaining Cool Whip.
11. Sprinkle with Heath or Crunch bar. Refrigerate.

butter, pecans, flour, cream cheese, powdered sugar, dairy whipped topping, milk, vanilla instant pudding, chocolate instant pudding

Taken from www.cookbooks.com/Recipe-Details.aspx?id=355003 (may not work)