Arkansas Possum Pie is far more delicious than its name implies. Possum pie has a cookie crust loaded with pudding and cream cheese layers.
Grease a 9 inch deep dish pie plate, and set aside. In the food processor or blender, add the Chessman Shortbread cookies and pulse into fine crumbs
Pour crumbs into a bowl, and add sugar, and melted Butter.
Stir well to blend, and press into the bottom of the pie plate. Place the pie plate in the freezer to harden crust.
n the mixing bowl of a stand mixer, place the Instant Vanilla pudding, and add the Milk and half - n - half, and mix on low speed until blended. Turn off mixer.
Place the Ghirardelli Chocolate chips in a microwave safe bowl, with a few drops of heavy cream, and microwave on 10 second intervals until chocolate is melted.
Stir until smooth, and pour chocolate into mixing bowl with pudding.
Mix on low until blended and thick. Scrape down the sides of the mixing bowl, and blend again on Medium until smooth and creamy.
Fold in the mini chocolate chips. Remove crust from freezer, and pour pudding mixture into pie plate, and place pie plate back in the freezer.
Rinse out the mixing bowl, and place the softened cream cheese in the mixing bowl. Add the Powdered Sugar, and Vanilla, and blend on low until mixed.
Turn mixer up to Medium, and blend until smooth and creamy. Remove from the mixing bowl to a small bowl, and place in the refrigerator.
Pour the 2 cups of Heavy Cream into the mixing bowl, and mix on Medium high, until stiff peaks form
Stop the mixer. Remove the cream cheese from the refrigerator, and add to the whipped cream. Blend on medium until well blended and thick.
Remove pie from freezer, and top with Whipped Cream.
Over a piece of Parchment paper, using the vegetable peeler, run the peeler down the side of the Hershey's Candy Bar, allowing the chocolate to curl as the chocolate bar is peeled.
Place Chocolate Curls on top of the Whipped cream topping. Place pie in the refrigerator for a least 4 hours before serving. Serve, and Enjoy!