Title: Bishop Pie
Categories: Pies
Yield: 15 servings
1 c Butter
2 c Flour
1 1/2 c Pecans; chopped
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 13x10" baking pan and bake 15 minutes at 375°F. Cool.
Prepare first layer of filling by combining cream cheese, sugar,
and 1 c whipped topping. Beat with electric mixer at medium speed
for 2-3 minutes. 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.
