Ingredients
• 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
• 1 jar (16 oz) hot fudge topping (2 cups)
• 1 ½ cups heavy whipping cream
• 1 package (8 oz) cream cheese, softened
• 1/3 cup sugar
• ½ teaspoon vanilla
• 16 Oreo™ cookies, coarsely crushed
• 8 Oreo™ cookies, halved
Steps
• 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.
Presented by Shona House, Faith Baked Cakes
5/10/2018
