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Oreo™ Slab Pie

(8)
  8 reviews
  • 25 min prep time
  • 2 hr 10 min total time
  • 8 ingredients
  • 16 servings
  • Pinterest
    6K
  • Facebook
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  • Save
    8K
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    37K

This easy cookies & cream slab pie is perfect for those summer backyard picnics.

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
jar (16 oz) hot fudge topping (2 cups)
1 1/2
cups heavy whipping cream
1
package (8 oz) cream cheese, softened
1/3
cup sugar
1/2
teaspoon vanilla
16
Oreo™ cookies, coarsely crushed
8
Oreo™ cookies, halved

Steps

  • 1 Heat oven to 450°F. Remove pie crusts from pouches. Unroll and stack crusts on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold crust even with edges of pan. Flute or crimp edges. Prick crust several times with fork.
  • 2 Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes. Carefully spread hot fudge evenly on crust. Set aside.
  • 3 Meanwhile, in medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Set aside.
  • 4 In large bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth and creamy.
  • 5 Gently fold whipped cream into cream cheese mixture. Fold in crushed cookies.
  • 6 Spoon cream cheese mixture evenly over hot fudge. Refrigerate 1 hour. Garnish with halved cookies. Cover and refrigerate any remaining pie.
  • 1 Heat oven to 450°F. Remove pie crusts from pouches. Unroll and stack crusts on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold crust even with edges of pan. Flute or crimp edges. Prick crust several times with fork.
  • 2 Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes. Carefully spread hot fudge evenly on crust. Set aside.
  • 3 Meanwhile, in medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Set aside.
  • 4 In large bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth and creamy.
  • 5 Gently fold whipped cream into cream cheese mixture. Fold in crushed cookies.
  • 6 Spoon cream cheese mixture evenly over hot fudge. Refrigerate 1 hour. Garnish with halved cookies. Cover and refrigerate any remaining pie.

Expert Tips

Cut this slab pie into 24 servings, and serve as hand-held bars.

If desired, crush the 8 additional Oreo™ cookies, and sprinkle over top of pie instead of garnishing with Oreo™ cookie halves.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
333.1
Calories from Fat
230
% Daily Value
Total Fat
17.8g
27%
Saturated Fat
8.7g
43%
Trans Fat
0g
Cholesterol
33.8mg
11%
Sodium
286.1mg
12%
Total Carbohydrate
41.2g
14%
Dietary Fiber
1.3g
5%
Sugars
21.8g
Protein
3.3g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0.20%
0%
Calcium
3.90%
4%
Iron
14%
14%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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