This easy cookies & cream slab pie is perfect for those summer backyard picnics.
box Pillsbury™ refrigerated pie crusts, softened as directed on box
jar (16 oz) hot fudge topping (2 cups)
cups heavy whipping cream
package (8 oz) cream cheese, softened
Oreo™ cookies, coarsely crushed
Oreo™ cookies, halved
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.
Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes. Carefully spread hot fudge evenly on crust. Set aside.
Meanwhile, in medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Set aside.
In large bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth and creamy.
Gently fold whipped cream into cream cheese mixture. Fold in crushed cookies.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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 Choice3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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