January 26, 2022
May 18, 2019

Rolo Slab Pie

By 0 37 Views


Cool, creamy and layered with the chocolate-caramel goodness of Rolo™ caramels, this slab pie is certain to be a success with any crowd!


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

jar (16 oz) hot fudge topping
box (5.1 oz) Jell-O™ vanilla-flavor instant pudding & pie filling mix
2 1/2
cups cold milk
cup plus 2 tablespoons caramel sauce
container (8 oz) Cool Whip™ frozen whipped topping, thawed
Rolo™ chewy caramels in milk chocolate, unwrapped, cut in half (about 1 cup)


  • 1
    Heat oven to 450°F. On lightly floured work surface, unroll and stack pie 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 10 to 12 minutes or until golden brown and completely baked. Cool completely on cooling rack, about 30 minutes.
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • 6
    Cut into 4 rows by 4 rows. Cover and refrigerate any remaining pieces.
Leave a comment

Your email address will not be published. Required fields are marked *