1 pkg. (8 oz.) semi-sweet chocolate
1/3 c. water
1 pkg. (8 oz.) cream cheese, softened
1/4 c. sugar
1 (12 oz.) carton Cool Whip
1 (6 oz.) graham cracker pie crust

RIBBON FILLING:

1 c. of any of the following - chopped cookies, candy canes or Andes mints

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 Cool Whip. Spoon half the mixture into crust. Sprinkle with filling, pressing down gently. Spread remaining chocolate mixture carefully over filling. Chill 3 hours. Garnish with remaining whipped topping.