Holiday Ribbon Pie

HOLIDAY RIBBON PIE

8 oz.  semi-sweet or dark chocolate chips.
1/3 c. water
8 oz. cream cheese, softened.
1/4 c. sugar
12 oz Whipped Topping (we use the equivalent in real whipped cream now)
1 graham cracker crust (you could use cookie crust too or make your own like we do)
1 c. of something for the ribbon filling.  (We us softened peanut butter but you can use chopped Andes mints, chopped cookies or whatever sounds good to you.)

Stir chocolate with water over low heat until melted, cool.
Beat cream cheese and suger until smooth; add chocolate.
Fold in 3 1/2 cups of the whipped topping (or cream if you did that).
Spoon half the mixture into crust.  Sprinkle with the filling, pressing down gently.
Spread remaining chocolate mixture carefully over filling.


Chill 3 hours.  Garnish with remaining whipped topping.

**I found this recipe inside a Cool Whip lid many years ago.  It is very rich so you don't need a very big peace!