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!
Decadent Rolo Slab Pie Recipe
a General Mills Recipe
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INGREDIENTS:
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1 box Pillsbury refrigerated pie crusts, softened as directed on box (or store brand)
1 jar (16 oz) hot fudge topping
1 box (5.1 oz) Jell-O vanilla-flavor instant pudding & pie filling mix (or store brand)
2 1/2 cups cold milk
1/2 cup plus 2 tablespoons caramel sauce
1 container (8 oz) Cool Whip frozen whipped topping, thawed (or store brand)
25 in milk chocolate, unwrapped, cut in half (about 1 cup)
DIRECTIONS:
1: Heat oven to 450°F. On lightly floured work surface, unroll and stack pie crusts one on top of the other. Roll to 17×12-inch rectangle. Fit crust into 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.
2: Bake 10 to 12 minutes or until golden brown and completely baked. Cool completely on cooling rack, about 30 minutes.
3: In small microwavable bowl, place 2 tablespoons of the hot fudge topping. Cover bowl with plastic wrap, refrigerate for later use. Carefully spread remaining hot fudge topping evenly on baked crust.
4: In medium bowl, beat pudding mix and milk with whisk about 2 minutes or until thick. Beat in 1/2 cup caramel sauce and 1 cup whipped topping until blended. Pour over fudge layer; evenly spread. Refrigerate about 3 hours or until set.
5: When ready to serve, carefully spoon and spread remaining whipped topping over pudding layer. Sprinkle halved Rolo caramels over top. Remove plastic from small bowl; microwave reserved 2 tablespoons hot fudge topping uncovered on High 10 to 20 seconds or until thin enough to drizzle. Drizzle warmed sauce and remaining 2 tablespoons caramel sauce over top.
6: Cut into 4 rows by 4 rows. Cover and refrigerate any remaining pieces.
Darlene’s Tips: You could use instead of Rolo candy if you want or any chocolate or caramel kind of candy!
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