Bishop Pie

  • on May 28, 2010
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Ingrients & Directions

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