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Twix™ Slab Pie

Name: Twix™ Slab Pie
Prep time: 35 min
Total time: 3 h 50 min
Yield: 16
Ingredients: 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box; 4 1/2 cups milk; 2 boxes (5 oz each) Jell-O™ Cook & Serve chocolate pudding & pie filling mix (not instant); 1 bag (12 oz) dark chocolate chips (about 2 cups); 1 container (8 oz) Cool Whip™ frozen whipped topping, thawed; 1/4 cup caramel sauce; 5 packages (1.79 oz each) Twix™ cookie bars, coarsely chopped (about 2 cups)

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Kitchen Tested

Prep 35 min
Total 3 hr 50 min
Servings 16

This giant candy bar pie is one for the ages. If you like Twix™ cookie bars (who doesn’t?) you’ll love this cool and creamy chocolate pudding pie, topped with a caramel drizzle and Twix™ pieces. And since it’s a giant slab pie, you know there’ll be plenty left for seconds. MORE+ LESS-

By Tablespoon Kitchens

Updated April 21, 2017

Make with

Pillsbury Pie Crust

Ingredients

Crust

box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

4 1/2

cups milk

boxes (5 oz each) Jell-O™ Cook & Serve chocolate pudding & pie filling mix (not instant)

bag (12 oz) dark chocolate chips (about 2 cups)

Topping

container (8 oz) Cool Whip™ frozen whipped topping, thawed

1/4

cup caramel sauce

packages (1.79 oz each) Twix™ cookie bars, coarsely chopped (about 2 cups)

Steps

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1

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.
2

Bake 9 to 12 minutes or until golden brown and completely baked. Cool completely.
3

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.
4

When ready to serve, spread whipped topping on pudding layer. Drizzle with caramel; sprinkle chopped bars over top. Store covered in refrigerator.

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Expert Tips

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 470
Calories from Fat: 190

% Daily Value

Total Fat: 21g; 32%
Saturated Fat 12g 62% Trans Fat 0g
Cholesterol: 15mg; 5%
Sodium: 310mg; 13%
Potassium: 300mg; 8%
Total Carbohydrate: 65g; 22%
Dietary Fiber 3g 11% Sugars 40g
Protein: 5g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 10%; 10%
Iron: 10%; 10%

Exchanges:

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;