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

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

1. Stir chocolate with water over low heat until melted. Cool.

2. Beat cream cheese and sugar until smooth. Add chocolate. Fold in 3 1/2 cups whipped topping.

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

Additional Fillings: Peppermint, thin minutes (chopped into small pieces).