Possum Cream Pie

Preheat oven to 350°F. Mix flour, melted butter, and 1 cup of the chopped pecans in a bowl until combined. Press the mixture firmly into a 9-inch pie pan to form the crust, creating an even layer on the bottom and sides.

Bake the crust for 10 minutes until lightly golden. Remove from oven and allow to cool completely before filling.

Beat the softened cream cheese with powdered sugar and vanilla until smooth and fluffy, about 2 minutes. Fold in 1 cup of the Cool Whip until fully incorporated.

Spread the cream cheese mixture evenly over the cooled crust, pressing gently to create a firm base layer.

Prepare the instant vanilla pudding according to package directions using cold milk. Spread or layer the vanilla pudding evenly over the cream cheese layer.

Prepare the instant chocolate pudding according to package directions using cold milk. Spread or layer the chocolate pudding evenly over the vanilla pudding layer.

Top the pie with the remaining Cool Whip, spreading it evenly across the surface. Garnish with grated chocolate and the remaining ½ cup chopped pecans.

Refrigerate for at least 2 hours or until set before serving to allow all layers to firm and flavors to meld.