Chocolate Cool Whip Pie - cooking recipe

Ingredients

6 ounces hershey almond chocolate candy bars (4-1.45 ounce bars)
8 ounces Cool Whip
1 graham cracker pie crust

Preparation

Melt candy bars in the microwave watching closely so the chocolate doesn't burn.
Stir chocolate into Cool Whip and pour into crust.
Refrigerate overnight or for 8-10 hours.