Chocolate Chips Cream Pie

• 1 (9 inch) pie crusts (any flavor piecrust)
• 8 ounces cream cheese, softened
• 2 teaspoons vanilla extract
• 13 cup hershey's cocoa
• 4 ounces vanilla, jell o pudding mix box
• 1 cup milk
• 34 cup Hershey's semi-sweet chocolate chips
• 12 cup Cool Whip, lightly thawed (from a 16 oz. tub)
• remaining Cool Whip, lightly thawed
• remaining Hershey's semi-sweet chocolate chips

1. Part 1 - Direction:.
2. Bake the piecrust, as instruction from package, and then let it cool.
3. Part 2 Directions:.
4. In a bowl, stir in softened cream cheese and vanilla extract using a wooden spoon until fluffy-smoothly mixed.
5. Add in and beat cocoa, vanilla pudding mix and milk with wire whisk for about 3 minutes or so.
6. Whisked well.
7. Gradually stir in 3/4 cup of chocolate chip and fold in 1/2 cup of cool whip.
8. Stir well with a wooden spoon.
9. Pour into prepared piecrust.
10. Garnish with remaining whip cream and chocolate chips on top.
11. Refrigerate 2 1/2 hours or until soft-set firm before serving.

cream cheese, vanilla, cocoa, vanilla, milk, chocolate chips, remaining, remaining hershey

Taken from www.food.com/recipe/chocolate-chips-cream-pie-282252 (may not work)