You can find this recipe and lots of other great ones just like it over at Pillsbury.com
This crowd-friendly slab pie is the easiest, most impressive way we know to feed guests. With gooey caramel and a toasted pecan topping, it’s everything you love about traditional pecan pie, but with an added creamy layer of sweetness that ups the ante on the holidays!
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
- 12 oz cream cheese, softened (from two 8-oz packages)
- 1 1/2 cups powdered sugar
- 1/4 cup caramel sauce
- 3 cups Cool Whip™ frozen whipped topping, thawed (from 12-oz container)
- 2 1/2 cups chopped toasted pecans
- 1 cup caramel sauce, room temperature
- Additional Cool Whip™ frozen whipped topping, thawed, if desired
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 underneath and slightly on top edges of pan, fluting edges and poking bottom and sides of crust with fork. Bake 10 to 12 minutes or until golden brown; remove from oven, and cool completely.
In large bowl, beat cream cheese, powdered sugar, and 1/4 cup caramel sauce with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 3 cups of the whipped topping. Spread on top of cooled crust; refrigerate 20 minutes.
In medium bowl, mix pecans and 1 cup caramel sauce. Drop spoonfuls of mixture evenly on top of cream cheese layer; carefully spread to cover. Refrigerate 3 to 4 hours or until chilled and set. Serve with additional whipped topping.
You can also join our Private Facebook Page here so that you are sure to NEVER miss another one of our deals!
This post may contain affiliate links