Let your pie crusts soften for 15 minutes, as directed on the box.

Preheat your oven to 450°.

When your crusts are softened, place them on top of each other on parchment paper (or a floured surface) and roll them out to a roughly 17×12 inch rectangle.

Place your pie crust on a 15×10×1 inch pan. Press it down into the corners and sides. Fold the overlapping crust under, even with the edges of your pan.

Use a fork to poke holes all over the bottom and sides.

Bake the crust in the preheated oven for 10-12 minutes, or until golden brown and completely baked.

Remove the pie crust from the oven and allow it to cool completely (about 15 minutes).

While your crust is cooling, mix the Jell-o pudding mix and milk in a medium sized bowl. Whisk together until thick (roughly 2

Let the pudding mixture sit for 5 minutes and then fold in 1 cup of Cool Whip and add 1 tsp vanilla extract. Stir until combined.

When your pie crust has completely cooled, spread the chocolate filling evenly onto the crust.

Next, spread the remaining Cool Whip on top of the chocolate filling.

Top with Hershey’s cocoa powder and any additional toppings that you wish.