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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chocolate Cream Filled Cookie Slab Pie Recipe

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This recipe for Chocolate Cream Filled Cookie Slab Pie is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box refrigerated pie crusts, softened as directed on box
1 jar (16 oz) hot fudge topping (2 cups)
1 1/2 cups heavy whipping cream
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
16 chocolate cream filled cookies, coarsely crushed
8 chocolate cream filled cookies, halved
Directions:
Directions:
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.

Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes. Carefully spread hot fudge evenly on crust. Set aside.

Meanwhile, in medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Set aside.

In large bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth and creamy.

Gently fold whipped cream into cream cheese mixture. Fold in crushed cookies.

Spoon cream cheese mixture evenly over hot fudge. Refrigerate 1 hour. Garnish with halved cookies. Cover and refrigerate any remaining pie.
Number Of Servings:
Number Of Servings:
16 servings

 

 

 

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