Ingredients

• 1 (9-inch) prepared Oreo piecrust
• 1 tsp vanilla extract
• 1 ounce square semi-sweet chocolate (optional)
• 1/2 cup heavy cream
• 2 containers (8 oz. each) Cool Whip whipped topping, thawed
• 8 ounce s semi-sweet baking chocolate squares, chopped into small pieces

Directions

1. In medium microwave-safe bowl, heat chocolate and cream in microwave oven on high 1 to 1-1/2 minutes or just until chocolate is melted, stirring every 30 seconds. Stir in vanilla extract and cool 20 minutes.

2. In 2 batches, gently fold one (8-ounce) container whipped topping into chocolate mixture. Spoon chocolate mixture into piecrust. Cover with plastic wrap and refrigerate at least 2 hours or up to overnight.

3. To serve, carefully spread remaining 8-ounce container of whipped topping over chocolate. Sprinkle with chocolate curls, if desired. (To make chocolate curls, with a vegetable peeler, shave along side of a 1-ounce square of semi-sweet chocolate.)