Ingredients

The following ingredients have 4 Servings
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 2 boxes (3.4 oz each) Jell-O™ chocolate-flavor instant pudding & pie filling mix
  • 3 cups milk
  • 1 container (12 oz) Cool Whip frozen whipped topping, thawed
  • 2 teaspoons unsweetened baking cocoa

Instruction

  • 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 17x12-inch rectangle. Fit crust into ungreased 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.
  • Bake 10 to 12 minutes or until golden brown and completely baked. Cool completely on cooling rack, about 15 minutes.
  • In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Let stand 5 minutes. Beat in 1 cup of the whipped topping until blended. Spread evenly onto cooled baked crust.
  • Spread remaining whipped topping on pudding layer. Refrigerate about 3 hours or until set.
  • Just before serving, sprinkle with cocoa. Cover and refrigerate any remaining pie.