Ingredients

The following ingredients have 4 Servings
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 4 1/2 cups milk
  • 2 boxes (5 oz each) Jell-O™ Cook & Serve chocolate pudding & pie filling mix (not instant)
  • 1 bag (12 oz) dark chocolate chips (about 2 cups)
  • 1 container (8 oz) Cool Whip frozen whipped topping, thawed
  • 1/4 cup caramel sauce
  • 5 packages (1.79 oz each) Twix™ cookie bars, coarsely chopped (about 2 cups)

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 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 9 to 12 minutes or until golden brown and completely baked. Cool completely.
  • Meanwhile, in 4-quart saucepan, cook milk and pudding mix over medium heat 12 to 15 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Add chocolate chips; stir until melted and smooth. Pour onto baked crust. Spread out. Refrigerate about 3 hours or until set.
  • When ready to serve, spread whipped topping on pudding layer. Drizzle with caramel; sprinkle chopped bars over top. Store covered in refrigerator.