| | Directions | | Defrost Cool Whip in refrigerator. Let crust thaw at room temperature for about 15 to 20 minutes. Poke plenty of holes in the sides and bottom of the crust. Preheat oven to 400°. Place crust on baking sheet and bake for 10 to 15 minutes or until lightly brown. Let crust cool. Melt Hershey bars slowly using a double boiler. Immediately add melted chocolate to the Cool Whip and stir until well blended. Pour into cooled pie crust. Refrigerate. |
|
|
| Ingredients | | - |  | 12 ounces Cool Whip |
| - | | 6 Hershey Bars (1.55 ounce ) |
| - | | 1 frozen pie crust |
| |
| |
