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!
Creamsicle Slab Pie Recipe
INGREDIENTS:
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1 box Pillsbury refrigerated pie crusts, softened as directed on box
2 boxes (3 oz each) Jell-O orange-flavored gelatin
1/3 cup boiling water
2 boxes (3.4 oz each) Jell-O vanilla-flavor instant pudding & pie filling mix
2 cups cold milk
1 container (12 oz) Cool Whip frozen whipped topping, thawed
Optional: 1 1/2 cups chopped cookies of your choice
Optional: 1 tablespoon orange jimmies or sprinkles of your choice
(see my tips below)
See my Darlene’s Concoctions videos here!
DIRECTIONS:
1: Heat oven to 450°F. Remove crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17×12-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.
2: Bake crust 10 to 12 minutes or until golden brown and completely baked. Cool completely on cooling rack, about 15 minutes.
3: In small bowl, add gelatin and boiling water and stir occasionally for 2 minutes. Set aside.
4: In large bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Beat in dissolved gelatin mixture with whisk until well mixed. Let stand 5 minutes. Stir in 1 cup of the whipped topping.
5: Spread pudding mixture evenly onto cooled baked crust. Drop spoonfuls of remaining whipped topping (about 3 cups) on pudding layer, and carefully spread to cover. Refrigerate at least 4 hours until set.
6: Before serving, top with cookies and jimmies if desired.
Darlene’s Tips: You can make this into a lemon slab pie by using lemon gelatin instead of orange. You could still use the vanilla pudding or use lemon pudding. Instead of pie crust, you could line the pan with graham crackers, breaking them as needed to make them fit to cover the bottom. They will soften as the filling sets and will be just as good!
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