6 (1.45 oz. each) milk chocolate with almonds candy bars
2 tbsp. hot water
1 (8 oz.) carton frozen whipped topping, thawed
1 (9-inch) baked pastry shell

Place candy bars and water in top of a double boiler; bring water to a boil. Reduce heat to low; cook until candy bars melt. Cool about 20 minutes. Gradually fold whipped topping into cooled chocolate; spoon into pastry shell. Chill 8 hours.

Makes 1 9-inch pie.