This easy cookies & cream slab pie is perfect for those summer backyard picnics.
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1
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box Pillsbury™ refrigerated pie crusts, softened as directed on box
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1
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jar (16 oz) hot fudge topping (2 cups)
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1 1/2
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cups heavy whipping cream
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1
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package (8 oz) cream cheese, softened
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1/3
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cup sugar
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1/2
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teaspoon vanilla
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16
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Oreo™ cookies, coarsely crushed
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8
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Oreo™ cookies, halved
Steps
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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.
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2
Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes. Carefully spread hot fudge evenly on crust. Set aside.
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3
Meanwhile, in medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Set aside.
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4
In large bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth and creamy.
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5
Gently fold whipped cream into cream cheese mixture. Fold in crushed cookies.
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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.
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4
In large bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth and creamy.
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5
Gently fold whipped cream into cream cheese mixture. Fold in crushed cookies.
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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 PER SERVING
Serving Size: 1 Serving
- Calories
- 333.1
- Calories from Fat
- 230
% Daily Value
- Total Fat
- 17.8g
- 27%
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- Saturated Fat
- 8.7g
- 43%
- Trans Fat
- 0g
- Cholesterol
- 33.8mg
- 11%
- Sodium
- 286.1mg
- 12%
- Total Carbohydrate
- 41.2g
- 14%
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- Dietary Fiber
- 1.3g
- 5%
- Sugars
- 21.8g
- Protein
- 3.3g
- 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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