2 pkg. (4 oz. each) sweet cooking chocolate
1/2 c. sugar
1/2 c. water
1/4 tsp. cinnamon
2 tsp. vanilla
1 pkg. (10 oz.) pie crust mix
2 env. whipped topping mix

Remove wrapper from 1 end of a bar of chocolate. Using a vegetable peeler, dipped in hot water frequently, shave 3 squares of chocolate into curls or shavings. Set aside to use as garnish.

Break remaining chocolate and combine with sugar, water and cinnamon in small saucepan. Cook and stir over low heat until sauce is smooth. Remove from heat; add vanilla. Cool to room temperature.

Then blend 3/4 cup of the chocolate sauce into the dry pie crust mix; divide, into 4 parts. Press or spread each part over the bottom of inverted 8 or 9 inch layer pans to within 1/4 inch or more of the edge. Bake at 425 degrees for 6-8 minutes, or until pastry is almost firm. Remove from oven. If pastry has spread over edge of pan, trim with a sharp knife. Cool pastry layers just until firm, about 5 minutes. Then carefully run knife under layers to loosen from pans. Place on racks to cool thoroughly.

Prepare whipped topping mix as directed on package. Fold in the remaining chocolate sauce. Spread between and over the top of layers. Garnish with the shaved chocolate. Chill at least 8 hours or overnight. Makes 12-16 servings.