1/2 c. butter
3/4 c. sugar
2 squares Baker's unsweetened chocolate, melted and cooled
2 eggs
2 c. Cool Whip, thawed

Cream together butter and sugar; stir in chocolate. Add eggs, one at a time, beating at high speed, 5 minutes after each addition. Fold in Cool Whip. Pour into individual parfait or dessert cups and garnish with additional Cool Whip. May also be poured into 9-inch baked and cooled pie crust shell. Refrigerate 2 hours or freeze.