3 1/2 c. (8 oz.) thawed Cool Whip
1 graham cracker pie crust
1 c. cold milk
1 (4 serving) pkg. chocolate flavor instant pudding
1 c. cherry pie filling

Spread 1 cup of Cool Whip on bottom of pie crust. Combine milk and pudding mix in medium bowl. Blend in electric mixer at low speed for 1 minutes. Fold in 1 1/2 cups Cool Whip. Spread over Cool Whip in crust. Spread remaining Cool Whip over top, leaving a 1-inch border and forming a depression in center of the Cool Whip. Spoon cherry pie filling in the center. Chill at least 2 hours. Garnish with melted chocolate, drizzle it.