Rolo Slab Pie Recipes
ROLO™ SLAB PIE
Cool, creamy and layered with the chocolate-caramel goodness of Rolo™ caramels, this slab pie is sure to be a hit with any crowd!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. On lightly floured work surface, unroll and stack pie 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 10 to 12 minutes or until golden brown and completely baked. Cool completely on cooling rack, about 30 minutes.
- In small microwavable bowl, place 2 tablespoons of the hot fudge topping. Cover bowl with plastic wrap, refrigerate for later use. Carefully spread remaining hot fudge topping evenly on baked crust.
- In medium bowl, beat pudding mix and milk with whisk about 2 minutes or until thick. Beat in 1/2 cup caramel sauce and 1 cup whipped topping until blended. Pour over fudge layer; evenly spread. Refrigerate about 3 hours or until set.
- When ready to serve, carefully spoon and spread remaining whipped topping over pudding layer. Sprinkle halved Rolo™ caramels over top. Remove plastic from small bowl; microwave reserved 2 tablespoons hot fudge topping uncovered on High 10 to 20 seconds or until thin enough to drizzle. Drizzle warmed sauce and remaining 2 tablespoons caramel sauce over top.
- Cut into 4 rows by 4 rows. Cover and refrigerate any remaining pieces.
Nutrition Facts : Calories 370, Carbohydrate 57 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 34 g, TransFat 0 g
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