Holiday Ribbon Pie
- 1 8 ounce pkg semi-sweet chocolate
- 1/3 cup water
- 1 8 oz pkg cream cheese - softened
- 1/4 cup sugar
- 1 - 12 oz. Tub Cool Whip
- 1 Graham Cracker Crust
Stir Chocolate and water over low heat until melted; cool.
Beat cream cheese and sugar until smooth, add chocolate.
Fold in 3-1/2 cups Cool Whip
Spoon 1/2 of the mixture into pie crust. Sprinkle with Graham Cracker Crust. Spoon remaining chocolate mixture over graham cracker crumble.
Chill 3 Hours.
Top with remaining Cool Whip.