SUPER EASY CHOCOLATE SILK PIE
1 - Graham Cracker Crust
1 - 8 oz. tub Cool-Whip
1 - 7 oz. Hershey Milk Chocolate Bar
Set the Cool-Whip out until it is room temperature.
Melt the Hershey Bar in microwave stirring every 30 seconds.
Stir in the Cool-Whip until fully incorporated.
Pour into Graham Cracker crust.
Cover and refrigerate until set.
For best results - make it the day before you want to serve. Will keep several days in the fridge - IF - it lasts that long.
ENJOY!
The hardest part about this pie - is waiting for the Cool-Whip to get to room temperature. If it is the slightest bit cool - it will not mix well. When the HOT melted chocolate hits cool Cool-Whip it will immediately start to clump. It needs be as smooth as SILK or it wouldn't be called Chocolate SILK pie!
