Ingredients
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
Preparation
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.
