Time 15m Yield 2 pies, 6-8 serving(s) Number Of Ingredients 7 Steps:
Beat pudding and milk together until it is smooth and begins to thicken. Add ice cream and vanilla and mix well. Pour evenly divided into pie crusts. Add a layer of Cool Whip and sprinkle half the chocolate chips on each pie. Refrigerate until serving time or freeze (especially if you plan to take it somewhere). Don’t let it set out too long before serving. Cut into 6-8 slices while the filling is still firm. VARIATION: Try vanilla pudding with strawberry ice cream; top with Cool Whip, sliced strawberries, and chocolate chips.
Time 3h Yield 15 serving(s) Number Of Ingredients 8 Steps:
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 13x10 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.
More about “bishop pie recipes”
Number Of Ingredients 6 Steps:
melt chocolate over boiling water add milk and marshmallows and stir until smooth cool stir in whipped sweetened cream and vanilla pour into graham cracker crust chill garnish with chocolate curls
