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Oreo Slab Pie by


1 box Pillsbury refrigerated pie crust, softened
1 (16 oz.) jar hot fudge topping (about 2 cups)
1 & 1/2 cups heavy whipping cream
1 (8 oz.) package cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
16 Oreo Cookies, coarsely crushed
8 Oreo Cookies, cut in half


Heat oven to 450*F. Remove pie crust from pouches. Unroll and stack crusts on a lightly floured surface. Roll to 17x12 inch rectangle. Fit crust into ungreased 15x10x1 pan, pressing into corners. Fold crust even with edges of pan. Flute or crimp edges. Prick crust several times with for. Bake 10-12 minutes or until golden brown. Cool completely, about 30 minutes. Carefully spread hot fudge evenly on crust. Set aside. Meanwhile, in a medium bowl, beat whipping cream with mixer on high speed until stiff peaks form. Set aside. In a large bowl, beat cream cheese, sugar, and vanilla with mixer on medium speed until smooth and creamy. Gently fold whipped cream into cream cheese mixture. Fold in crushed cookies. Spoon cookie mixture evenly over hot fudge. Refrigerate 1 hour. Garish with halved cookies. Cover and refrigerate any remaining pie.

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