Bishop Pie

  • on March 29, 2008
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Ingrients & Directions

1 c Butter 1 c Confectioners sugar
2 c Flour 3 c Whipped topping
1 1/2 c Chopped pecans 3 pk Instant chocolate pudding
8 oz Cream cheese 3 c Milk

Melt butter; stir in flour and 1 c of the nuts. Continue stirring until a
thick paste is formed, with no flour lumps. Press into bottom of a 13×10
baking pan and bake 15 min at 375F. Cool.
Prepare first layer of filling by combining cream cheese, sugar, and 1 c
whipped topping. Beat with electric mixer at med speed for 2-3 min. Spoon
into cooled crust, then smooth with spatula.
Combine pudding and milk in the mixing bowl used for the first filling.
Beat well, then pour over the cream cheese layer. As soon as the chocolate
layer firms up a bit, spoon on more whipped topping, smoothing and adding
until there is an additional 1/2″ layer above the chocolate. Sprinkle with
remaining pecans and chill for at least 3 hours.
From the Pipe Dream Restaurant, Willington, CT

15 servings

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