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Ingredients
- 1 graham cracker crust
- 1 container Cool Whip
- 1 large Hershey chocolate almond bar
Method
- Place chocolate bar in top of double boiler and melt over hot boiling water, stirring until fully melted.
- Remove from boiler and let stand until cooled.
- Fold the Cool Whip into the chocolate until fluffy.
- Pour into pie shell.
- Place in refrigerator for several hours before stirring.