Bishop’s Chocolate Pie

Ingredients

• 2 graham cracker crusts
• 1 quart vanilla ice cream, softened
• 1 package instant vanilla pudding
• 1 package instant chocolate pudding
• 2 cups milk
• Whipped topping
• Shaved chocolate

Steps

1. Mix the ice cream, both puddings and the milk slowly with a mixer.
2. Pour into the crusts.
3. Spoon whipped topping over the pies and top with shaved chocolate.
4. Refrigerate for 24 hours before serving.

Notes

Newspaper clipping pasted on Rosie Lee’s “Pie” index card, along with several other pie clippings on both sides; both sides of the card are shown below.

Makes 2 pies.

The contributor’s name line at the bottom of the clipping is cut off.

Photo: stock photo found online.

Rosie Lee’s original recipe cards

Tap the card to see it full size.