2 large Hershey Chocolate Symphony bars with toffee and almonds
1 large tub of Cool-Whip
1 Oreo cookie pie crust
Melt the 2 chocolate bars in the microwave until smooth, fold in 2/3 tub of Cool-Whip until well blended, pour into pie crust and top with remaining Cool-Whip. Refrigerate until firm, about 3-4 hours or overnight.View Post
