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Oreo™ Slab Pie

Updated Sep 20, 2016
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This easy cookies & cream slab pie is perfect for those summer backyard picnics.

Oreo™ Slab Pie

  • Prep Time 25 min
  • Total 2 hr 10 min
  • Ingredients 8
  • Servings 16
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Ingredients

Instructions

  • Step 
    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.
  • Step 
    2
    Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes. Carefully spread hot fudge evenly on crust. Set aside.
  • Step 
    3
    Meanwhile, in medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Set aside.
  • Step 
    4
    In large bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth and creamy.
  • Step 
    5
    Gently fold whipped cream into cream cheese mixture. Fold in crushed cookies.
  • Step 
    6
    Spoon cream cheese mixture evenly over hot fudge. Refrigerate 1 hour. Garnish with halved cookies. Cover and refrigerate any remaining pie.

Nutrition

470 Calories
26g Total Fat
4g Protein
54g Total Carbohydrate
31g Sugars

Tips from the

Pillsbury Kitchens

  • tip 1
    Cut this slab pie into 24 servings, and serve as hand-held bars.
  • tip 2
    If desired, crush the 8 additional Oreo™ cookies, and sprinkle over top of pie instead of garnishing with Oreo™ cookie halves.
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