Tuesday, February 20, 2018
Oreo Slab Pie
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.