12 oz. plain Hershey candy bars
6 tbsp. milk
6 tbsp. sugar
3 pkg. (8 oz. each) cream cheese
24 oz. Cool Whip, thawed
Chocolate cookie crust for 9 x 13 pan

Heat candy bars and milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar with softened cream cheese. Add chocolate mixture and beat until smooth. Add Cool Whip and blend well. Spoon into crust and refrigerate.