Twix™ Slab Pie

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Chocolate pudding, Cool Whip and Twix™; this pie sells itself. There’s not much more for us to say except that it really is every bit as amazing as you’re imagining—scout’s honor.

Ingredients

Crust

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

Filling

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)

Topping

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)

Steps

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 17×12-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.