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Nutrition Facts
Serving Size 150 g
(Approx. 12 Servings)
Amount Per Serving
Calories 550 Calories From Fat 330
% Daily Value*
Total Fat 37 g 57%
Saturated Fat 22 g 110%
Trans Fat 0.5 g
Cholesterol 70 mg 23%
Sodium 380 mg 16%
Total Carbohydrate 49 g 16%
Dietary Fiber 2 g 8%
Sugars 34 g
Protein 5 g
Vitamin A 15% • Iron 10%
Vitamin C 0% • Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Sundae Pie

Prep Time
3 hours
Cook Time
15 minutes
Total Time
3 h 15 m
Serves
12  People

Ingredients

Recipe makes 12 Servings

13 .1000 Oz Nabisco Oreo Thins Sandwich Cookies
2 Oz unsalted butter
1/2 cup(s) powdered sugar
1/4 Tsp kosher or sea salt
12 Oz whipped cream cheese
8 Oz whipped topping like Cool Whip
4 1/8 Oz Godiva Dark Chocolate Pudding with Coconut
1 cup(s) heavy whipping cream
1 cup(s) half & half
1/2 cup(s) H-E-B Chocolate Candy Coating
1/4 cup(s) roasted almonds, crushed
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Instructions

1
Preheat oven to 325˚F.
2
In a food processor, add cookies and butter. Pulse until mixture comes together as a fine crumb.
3
Pour crumbs into a 9 x 13-inch casserole dish and press to form an even bottom crust.
4
Bake for 15 minutes to allow crust to set up. Remove and allow to cool completely before assembling dessert.
5
In a stand mixer with whisk attachment, add sugar, salt, cream cheese and whipped topping. Whisk on higher speed until mixture is creamy and well combined, scraping down sides of bowl as needed.
6
Pour mixture into a bowl, cover and refrigerate while preparing remaining ingredients.
7
In a separate bowl, whisk together pudding mix along with cream and half & half. Whip until fluffy and pudding starts to thicken. Cover and refrigerate for at least 30 minutes.
8
Place chocolate in microwave an melt according to package instructions until completely melted. Set aside to cool slightly.
9
For assembly, evenly spread pudding over cookie crust then spread cream cheese mixture over pudding layer. Using a fork, lightly drizzle melted chocolate over the top then garnish with crushed almonds.
10
Cover and refrigerate for at least 1 to 2 hours to allow everything to set up. Refrigerating overnight is best if possible.
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