Tuesday, February 20, 2018

Oreo Slab Pie

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

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.

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