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And they couldn't wait to get inside. A line of people began forming Thursday at the front door and spilled into the crowded parking lot as the newest Bishop's location opened, bringing the.
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Combine crushed pineapple, vanilla pudding mix, sour cream and lemon juice until well mixed. Stir in marshmallows and coconut. Gently fold in oranges. Spoon into graham crust, cover and refrigerate 4 hours or overnight. Decorate and serve.
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Bishop's Ambrosia Pie Recipe. 1 (3 oz) package instant French vanilla pudding mix 1 (3 oz) package instant chocolate fudge pudding mix 2 cups milk 2 cups vanilla ice cream 9 inch graham cracker crust 1 (8 oz) carton frozen non-dairy whipped topping, thawed
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Preheat oven to 350°F. Place the graham cracker sheets, sugar and melted butter into a food processor. Blend until the graham crackers are in small crumbs. Dump into a pie plate and press into the bottom and up the sides of the pan. Bake for 6-8 minutes or until light golden brown. Let cool completely.
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Ingredients • 1 (3 oz) package instant French vanilla pudding mix • 1 (3 oz) package instant chocolate fudge pudding mix • 2 cups milk • 2 cups vanilla ice cream • 9 inch graham cracker crust • 1 (8 oz) carton frozen non-dairy whipped topping, thawed • Chocolate curls shaved from a 2 pound milk chocolate bar, for garnish.
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Fold in 1 1/2 cups of the whipped cream, mandarin oranges, pineapple and 3/4 cup toasted coconut. Pour filling into crust..
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Preheat oven to 350°. In the work bowl of a food processor, combine crackers, coconut, pecans, and 5 tablespoons granulated sugar; process until uniform in size. Add melted butter; pulse until evenly combined. Firmly press cracker mixture into bottom and up sides of a 10-inch cast-iron skillet. Bake until set, 12 to 15 minutes.
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1 ½ cups graham cracker crumbs (about 10 full crackers) 1 ½ cups graham cracker crumbs (about 10 full crackers) 5 tablespoons butter, melted. 5 tablespoons butter, melted. 1/3 cup sugar. ⅓ cup sugar.
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1 /4 teaspoon salt. 3 tablespoons butter. Instructions. Heat milk to boiling, except ½ cup. Combine sugar, cocoa, cornstarch, and salt; then stir in 1 /2 cup of milk. Then add to hot milk stirring constantly till boiling. Remove from heat, add butter and vanilla. Cool and put into baked pie shell. Cool and top with cool whip.
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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.
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Add vanilla ice cream. 2 c. vanilla ice cream. Add milk. 2 c. milk. Add (3.75 oz) pkg instant vanilla pudding mix. 1 (3.75 oz) pkg instant vanilla pudding mix. Add whipped cream and shaved chocolate, for garnish. whipped cream and shaved chocolate, for garnish.
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Bishop's Buffet at Westroads Mall (Omaha, NE) had the best chocolate ambrosia pie - supposedly this is the original recipe! 1 (3 oz) package instant French vanilla pudding mix 1 (3 oz) package instant chocolate fudge pudding mix 2 cups milk 2 cups vanilla ice cream 9 inch graham cracker crust 1 (8 oz) carton frozen non-dairy whipped topping.
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Prepare first layer of filling by combining cream cheese, sugar, and 1 cup 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.
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5 tablespoons butter, melted. 1/3 cup sugar. Preheat your oven to 300 degrees. Combine your graham cracker crumbs, melted butter and sugar in a medium bowl. Stir to thoroughly moisten the crumbs.
