Instructions

• Place the 9-inch chocolate pie crust on a flat surface or serving plate and set aside.
• In a medium mixing bowl, beat 8 ounces softened cream cheese, 1 cup powdered sugar, and 7 ounces marshmallow fluff together until smooth, light, and free of lumps.
• Spread the cream cheese mixture evenly into the bottom of the prepared pie crust.
• Break the 6 Hershey’s chocolate bars into pieces. Reserve a few pieces for decorating, then place the remaining pieces in a microwave-safe bowl.
• Microwave the chocolate pieces in the microwave-safe bowl in 30-second increments, stirring between each interval, until the chocolate is fully melted and smooth. Let the melted chocolate cool briefly until warm but not hot.
• Divide the 16 ounces of Cool Whip into two equal portions (8 ounces each). Fold one 8-ounce portion of Cool Whip gently into the melted chocolate until evenly combined.
• Spread the chocolate–Cool Whip mixture over the cream cheese layer in the pie crust, smoothing the top.
• Refrigerate the pie for 3 to 4 hours, or until set.
• Before serving, top the pie with the remaining 8 ounces of Cool Whip as dollops or piped swirls, sprinkle the reserved Hershey’s bar pieces over the top, and drizzle with hot fudge sauce as desired.