Cookie Cake Pie
Betty Crocker Cookies
package (14.1 oz) Pillsbury™ Refrigerated Pie Crust
pouch (1.5 oz) Betty Crocker™ Cookie Mix Chocolate Chip
cup (1 stick) unsalted butter, softened
box (15.25 oz) Betty Crocker™ Super Moist™ Cake Mix Party Rainbow Chip
cup vegetable or canola oil
cans (16 oz each) Betty Crocker™ Rich & Creamy Frosting Vanilla
Preheat oven to 350°F. Grease two pie pans with cooking spray. Then press one pie crust into the bottom of each pan.
In a large mixing bowl, mix chocolate chip cookie dough with the butter and one egg according to package directions. When the dough is ready, divide it into two equal portions, and press evenly into the bottom of each pie crust.
Using an electric mixer, prepare the Rainbow Chip cake mix according to package instructions with the water, oil and three eggs. Divide batter until two equal portions, and spread evenly on top of the cookie dough.
Bake for 40-45 minutes, or until a toothpick stuck in the center of each pie comes out clean. Let pies rest on cooling racks until cool.
Frost each with one tub of vanilla frosting. Garnish with sprinkles if desired. Slice and serve!
More About This Recipe
- It’s a cake! It’s a cookie! It’s a pie! It’s ALL THREE!Ever have those days when you’re craving a sweet dessert, but can’t decide what to make? Well, this Cookie Cake Pie recipe is sure to satisfy just about every craving…and more!I found this awesomely delish idea over at Smocked Auctions and knew I had to give it a try. And when I used Betty Crocker mixes and Pillsbury refrigerated pie crust, this version came together even quicker and easier! With a layer of chocolate chip cookie dough, rainbow chip cake mix, and sweet vanilla frosting – all situated on a flaky pre-made pie crust – this dessert has a little something for everyone to enjoy!And I should note that this recipe makes two pies. Yes, two. One for you, and one to share. Or two for you!Easy to assemble and bake. Then just slice and serve!
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