Orange Creamsicle™ Slab Pie

Name: Orange Creamsicle™ Slab Pie
Prep time: 25 min
Total time: 25 min
Cuisine: American
Ingredients: 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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; 1 1/2 cups chopped Golden Oreo cookies (about 12 cookies); 1 tablespoon orange and white candy sprinkles; 1 tablespoon orange and white candy sprinkles

5 steps

Prep:25min

Reminiscent of your favorite summertime treat, this creamy layered slab pie is the perfect crowd-sized dessert for warmer weather. Pillsbury™ pie crust forms the base, followed by a combination of vanilla pudding, orange Jello-O™ gelatin and Cool Whip™ whipped topping. Top it all with Golden Oreo™ cookies and colorful sprinkles.

Updated at: Thu, 17 Aug 2023 04:42:56 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories317.7 kcal (16%)

Total Fat12.5 g (18%)

Carbs45.7 g (18%)

Sugars28 g (31%)

Protein2.5 g (5%)

Sodium355.6 mg (18%)

Fiber0.4 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

1 boxpie crusts

refrigerated, 2 count, softened as directed on box

2 x 3 ozorange-flavored gelatin

boxes

⅓ cupwater

boiling

2 x 3.4 ozvanilla-flavor instant pudding & pie filling mix

boxes

2 cupsmilk

cold

1 x 12 ozcool whip frozen whipped topping

container, thawed

1 ½ cupsgolden oreo cookies

chopped

½ teaspoonorange sprinkles

½ teaspoonwhite sprinkles

½ teaspoonorange sprinkles

½ teaspoonwhite sprinkles

Instructions

Step 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 17x12-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.

Step 2

Bake 10 to 12 minutes or until golden brown and completely baked. Cool completely on cooling rack, about 15 minutes.

Step 3

In small bowl, add gelatin and boiling water; stir occasionally 2 minutes. Set aside. 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.

Step 4

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.

Step 5

Before serving, top with cookies and candy sprinkles. To serve, cut into 4 rows by 4 rows.

View on pillsbury.com

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