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Cookies & Cream Slab Pie

Cookies and Cream Slab Pie

Pie crust layered with fudge sauce, a decadent combination of cream cheese and whipped cream with crushed cookies, and a final layer of more crushed cookies!
Prep Time 25 mins
Cook Time 2 hrs
Total Time 2 hrs 25 mins
Course Dessert
Servings 16


  • 1 14.1 oz box refrigerated pie crusts 2 pie crusts, softened as directed on box
  • 1 16 oz jar hot fudge topping
  • 1 1/2 cups heavy whipping cream
  • 1 8 oz package cream cheese softened
  • 1/3 cup granulated sugar
  • 1/2 t pure vanilla extract
  • 16 chocolate cream filled i.e. Oreo, coarsely crushed
  • 8 chocolate cream filled cookies crushed


  • Heat oven to 450°F. Unroll and stack softened crusts on lightly floured surface. Using a rolling pin, roll into a 17x12-inch rectangle. Pace the crust into an ungreased jellyroll pan (15 1/2" x 101/2" x 1"). Press the crust into tyhe corners & fold crust even with edges of pan. Crimp the edges with your fingers. Prick crust several times with fork.
  • Bake the crust for 10 to 12 minutes or until golden brown. Cool completely, around 30 minutes. Spread hot fudge evenly over the bottom of the crust. Set aside.
  • In a medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Set aside.
  • In large bowl, beat the softened cream cheese, sugar and vanilla with electric mixer on medium speed until smooth and creamy.
  • Gently fold the whipped cream into the cream cheese mixture. Gently fold in the 16 crushed cookies.
  • Layer the cream cheese & cookie mixture evenly over the hot fudge layer.
  • Refrigerate for at least 1 hour. Sprinkle the remaining 8 crushed cookies over the top of the pie.
  • Serve!
  • Cover and refrigerate any remaining pie.


Recipe Source: Pillsbury