This creamy classic pie just got better! For one, there’s more of it to love—it’s crowd sized! And two, it’s made easy—like five-ingredient easy.
French Silk Slab Pie
- Prep Time 15 min
- Total 3 hr 30 min
- Ingredients 5
- Servings 16
Ingredients
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 2 boxes (3.4 oz each) Jell-O™ chocolate-flavor instant pudding & pie filling mix
- 3 cups milk
- 1 container (12 oz) Cool Whip frozen whipped topping, thawed
- 2 teaspoons unsweetened baking cocoa
Instructions
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Step1Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust under, even with edges of pan. Using fork, prick all over bottom and sides.
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Step2Bake 10 to 12 minutes or until golden brown and completely baked. Cool completely on cooling rack, about 15 minutes.
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Step3In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Let stand 5 minutes. Beat in 1 cup of the whipped topping until blended. Spread evenly onto cooled baked crust.
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Step4Spread remaining whipped topping on pudding layer. Refrigerate about 3 hours or until set.
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Step5Just before serving, sprinkle with cocoa. Cover and refrigerate any remaining pie.
Nutrition
230
Calories
11g
Total Fat
2g
Protein
30g
Total Carbohydrate
13g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 230
- Calories from Fat
- 100
- Total Fat
- 11g
- 17%
- Saturated Fat
- 6g
- 32%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 330mg
- 14%
- Potassium
- 100mg
- 3%
- Total Carbohydrate
- 30g
- 10%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 13g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 0%
- 0%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
2Tips from the
Pillsbury Kitchens
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