1 (8 oz.) pkg. semi-sweet chocolate
1/3 c. water
1 (8 oz.) pkg. cream cheese (softened)
1/4 c. sugar
1 (12 oz.) tub Cool Whip whipped topping (thawed)
1 (6 oz.) Keebler ready-crust graham cracker pie crust
Ribbon Filling

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 whipped topping. 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.

Suggest fillings: 1 cup finely chopped cookies, candy, nuts, mini marshmallows, chocolate chips, peanut butter chips or 1/2 cup jam.