by Kat Robinson
The recent addition to the Arkansas meat market, the opossum, has brought in much mail requesting recipes utilizing the nocturnal marsupial. It’s taken a bit of searching, but a couple of local restaurant owners have passed along recipes for some of their favorites. More on this budding new agricultural industry over at Tie Dye Travels. Recipe for Possum Pie on the jump.
In a small bowl, beat cream cheese, opposum fat and sugar until smooth. Spoon into crust. Sprinkle with chopped pecans.
In a bowl, whisk half the milk, vanilla, creamed opossum and vanilla pudding for two minutes. Let stand for two minutes or until soft-set. Spoon over the pecans.
Whisk other half of the milk and the chocolate pudding. Let stand for two minutes or until soft-set. Spoon over the vanilla-possum layer.
Refrigerate for at least 4 hours. Top with whipped cream and pecan halves.
* Can be substituted with an additional package of cream cheese