box Pillsbury™ refrigerated pie crusts, softened as directed on box
boxes (5 oz each) Jell-O™ Cook & Serve chocolate pudding & pie filling mix (not instant)
bag (12 oz) dark chocolate chips (about 2 cups)
container (8 oz) Cool Whip frozen whipped topping, thawed
packages (1.79 oz each) Twix™ cookie bars, coarsely chopped (about 2 cups)
Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-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.
Bake 9 to 12 minutes or until golden brown and completely baked. Cool completely.
Meanwhile, in 4-quart saucepan, cook milk and pudding mix over medium heat 12 to 15 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Add chocolate chips; stir until melted and smooth. Pour onto baked crust. Spread out. Refrigerate about 3 hours or until set.
When ready to serve, spread whipped topping on pudding layer. Drizzle with caramel; sprinkle chopped bars over top. Store covered in refrigerator.
- To ensure success of this recipe, be sure to use pudding that is cooked on the stovetop, and not instant.
- You can use cooking parchment paper or waxed paper to roll out the dough for easier cleanup.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Slab pies are the perfect pie for potlucks or large gatherings -- easy to put together, and serves a crowd!