3 1/2 cups milk
2 boxes (3.4 oz each) Jell-O® Cook & Serve chocolate-flavor pudding & pie filling mix (not instant)
1 cup semisweet chocolate chips
1/8 teaspoon peppermint extract
1 container (8 oz) Cool Whip frozen whipped topping, thawed (3 cups)
1 jar (7 oz) marshmallow creme
8 crushed peppermint candies (1/4 cup), if desired
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 un-greased 15x10x1-inch pan, pressing firmly into bottom, corners and sides. Fold extra crust underneath and slightly on top of pan; flute edges. Prick bottom and sides of crust with fork. Bake 10 to 12 minutes or until golden brown and completely baked. Remove to cooling rack; cool 10 minutes. In 4-quart heavy saucepan, cook milk and pudding mix over medium heat 8 to 12 minutes, stirring constantly, until mixture comes to a full boil. Remove from heat. Add chocolate chips and peppermint extract; stir until chips are melted and smooth. Let stand 5 minutes. Pour chocolate pudding mixture into crust-lined pan; spread smooth. Cover filling with plastic wrap. Refrigerate at least 3 hours until set. When ready to serve, remove plastic wrap from filling. In large bowl, beat whipped topping and marshmallow creme with electric mixer on medium speed until well blended and smooth. Spread on top of pudding layer. Top with peppermint candies. Cut into 4 rows by 4 rows to serve. Store loosely covered in refrigerator.