This simple pie is a snap to make and it is one of my family’s favorites. It will also make a nice gift to bless your neighbors with this year.
1 package (8 ounce) semi-sweet chocolate chips
1/3 cup water
1 package (8 ounce) softened cream cheese
1/4 cup sugar
1 tub (12 ounce) Cool Whip
1 (6 ounce) chocolate Graham cracker crust
* 1 package Andes peppermint baking chips
Stir chocolate with water over low heat until melted; cool. Beat cream cheese and sugar until smooth; add chocolate. Fold in 3 1/2 cups of whipped topping. Spoon half the mixture into crust. Sprinkle with half the peppermint baking chips, pressing down gently. Spread remaining chocolate mixture over filling. Chill 3 hours. Garnish with remaining peppermint baking chips and dollops of Cool Whip.
* Optional: I only use the Andes peppermint baking chips during the Christmas season. During the rest of the year, I use a box of chopped Andes Candies for a mint pie, or chopped peanut butter cups or other candy for a different flavor.