1 graham cracker crust (pre-made or make your own)
1 (8 oz.) tub whipped topping, thawed (I used fat free)
7 (1.5 oz.) Hershey's milk chocolate bars
Break up chocolate bars. In a microwave safe bowl, melt chocolate in the microwave in 30 second intervals. Stir after every 30 seconds and melt until chocolate is smooth, taking care not to burn it. Thoroughly mix together the melted chocolate and thawed whipped topping. Evenly spread chocolate cream mix into pie crust. Refrigerate for 4-5 hours or until set. I had another chocolate bar and just used a peeler to get a few chocolate shavings over the top for garnish. Enjoy!