1 (18.25 ounce) package graham cracker crust dough
1 (18.25 ounce) package yellow cake mix
1 (10 ounce) package HERSHEY'S mini-MALT butter or margarine, softened
2 cups milk
1 (8 ounce) container frozen whipped topping, thawed and spread meringue
Cut dough into strips 1/8 inch wide. Spread meringue evenly over dough. Cover with foil or parchment paper and press seam to down slightly. Let rise in preheated oven for 20 to 25 minutes.
Gently turn dough and carefully remove from oven. Replace foil or parchment paper. Cool slightly then remove cover.
Break up squares of prepared pie crust onto prepared pan. Flatten smooth. Cut cakes at X-height to serve. Press filling inside each square. Spread meringue over layers, and arrange filling in a decorative pattern.