A Big Pan of Cream Pie Dessert

5 steps

Prep:30minCook:1h

Makes a baker's half sheet pan of cream pie. Serves 24

Updated at: Thu, 17 Aug 2023 08:46:31 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories348.1 kcal (17%)

Total Fat16 g (23%)

Carbs46.6 g (18%)

Sugars31.9 g (35%)

Protein5.2 g (10%)

Sodium451.6 mg (23%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

Instructions

Step 1

Preheat oven to 350. Mix the crust ingredients together in a bowl. Press into a 13x18 sheet pan with sides. Bake 12-15 minutes. Cool completely.

Step 2

If you are making a flavored dessert, see options below before proceeding with pudding layer.

Step 3

For the pudding: In a large bowl or stand mixer, beat the cream cheese, sugar, and vanilla flavoring til smooth. Add milk 1 cup at a time so the mixture remains smooth. Add the Instant pudding mix and beat 1-2 minutes. Immediately pour over crust and spread evenly. Chill 2-4 hours but not overnight. Spread Cool Whip on top.

Flavor Option: Coconut

Step 4

For a coconut cream dessert, sprinkle half the toasted coconut on the crust before adding the pudding layer. Then sprinkle the remaining coconut on top of the Cool Whip. Optional: substitute 2 tsp. coconut flavoring for the vanilla in the cream cheese mixture.

Flavor Option: Peanut Butter

Step 5

For a peanut butter dessert, process the peanut butter and icing sugar together to make crumbs. Sprinkle half on the crust before adding the pudding layer, then sprinkle the remaining crumbs on top of the Cool Whip.