Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
Cookies & Cream Slab Pie Recipe
INGREDIENTS:
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1 box Pillsbury refrigerated pie crusts, softened as directed on box
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1 container (8 oz) frozen whipped topping, thawed
18 Oreo creme-filled chocolate sandwich cookies, coarsely chopped
This reminds me of Skylar’s Dirt Cake!
See my Darlene’s Concoctions videos!
DIRECTIONS:
1: Heat oven to 425°F.
2: (see my tips below) Soften 1 box Pillsbury refrigerated pie crusts as directed on box. Unroll crusts and cut in half. Place long edges of crusts along sides of ungreased 13×9-inch rimmed baking pan, overlapping rounded parts on inside. Trim off any excess or overlapping dough and pinch seams closed. Prick dough all over with fork. Bake 10 minutes. Cool completely.
3: In large bowl, beat 1 package (8 oz) cream cheese, softened, and 1/3 cup sugar with electric mixer on medium speed until smooth and creamy. Fold in 1 container (8 oz) frozen whipped topping, thawed, and 13 Oreo creme-filled chocolate sandwich cookies, coarsely chopped.
4: Spread cream cheese mixture evenly over cooled crust. Sprinkle with 5 Oreo creme-filled chocolate sandwich cookies, coarsely chopped. Loosely cover with plastic wrap. Refrigerate 2 hours before serving.
Darlene’s Tips: You can use ready-made graham cracker crusts if you prefer. You’d need at least two, maybe three. You can use any cookies that you want. This is a great dessert for a potluck!
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