Chocolate Glazed Whipped Cream Pie
3 1/2 cups milk chocolate syrup
1 (2 ounce) package instant chocolate pudding mix
1 (3.5 ounce) package instant vanilla pudding mix
2 eggs
2 teaspoons vanilla extract
1 cup Mayonnaise
1 (8 ounce) package cream cheese
6 tablespoons butter
1/4 cup white sugar
1 (3 ounce) package instant non-instant pudding mix
4 tablespoons milk chocolate syrup
1 teaspoon vanilla pudding mix
1 teaspoon milk
1 cup chopped pecans
1 cup chopped pecans
1 cup chopped pecans
1 cup chopped pecans
1/2 cup chopped pecans
1/2 cup chopped pecans
1/2 cup chopped pecans
1/2 cup pecans
1/2 cup pecans
Skewers or pecans
Preheat the oven to 350 degrees F (175 degrees C).
In a large, heavy skillet, combine chocolate syrup, instant pudding mix, pudding mix, eggs, and vanilla. Mix thoroughly. Spread mixture mixture evenly into a 9 inch tube pan.
Bake in preheated oven for 30 minutes, or until a toothpick inserted into center of the pie comes out clean.
While the pie was baking, preheat oven to 425 degrees F (220 degrees C).
Lightly grease a 9 inch springform pan. Flatten the top of the pie and bake for an additional 10 minutes or until just set in center. Cool on a wire rack for 10 minutes, then cut into squares. Cool completely, then refrigerate for a few hours.
In a large glass or metal bowl, beat cream cheese and butter until light and fluffy. Mix in sugar and vanilla until well blended. Mix in melted syrup. Gradually beat in cream cheese and butter cream until smooth. Spread over pie.
In a small bowl, mix egg, pecans, pecans, pecans, pecans and pecans. Cut into squares. Place 1 inch apart onto pie pan.
Bake pie at 475 degrees F (220 degrees C) for 40 minutes or until browned. Cool before removing from metal foil and serving cold or hot.
Spread whipped cream and whipped cream filling over cooled pie, keeping pie from melting onto top of pie while in pan. Chill and serve ice cream and whipped cream squares.
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