1 baked 9-inch pie shell
1 (8 oz.) pkg. cream cheese
1/2 cup creamy peanut butter
1 cup powdered sugar
1 (12 oz.) tub Cool Whip
large Hershey's chocolate bar (dark is best)

Cream together cream cheese and peanut butter. Add sugar and blend until very smooth. Add 1 cup Cool Whip to lighten mixture. Fold in remaining Cool Whip.

To assemble, grate lots of chocolate into pie crust. Spoon filling over chocolate. Top with more grated chocolate or chocolate curls.

Chill in refrigerator for 8 hours before serving.