Oreo™ Slab Pie

This easy cookies & cream slab pie is perfect for those summer backyard picnics. MORE+ LESS-

By Pillsbury Kitchens

Updated September 20, 2016

Make with

Pillsbury Pie Crust

Ingredients

box Pillsbury™ refrigerated pie crusts, softened as directed on box

jar (16 oz) hot fudge topping (2 cups)

1 1/2

cups heavy whipping cream

package (8 oz) cream cheese, softened

1/3

cup sugar

1/2

teaspoon vanilla

Oreo™ cookies, coarsely crushed

Oreo™ cookies, halved

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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.
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.

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.