8ouncesof cream cheese softened to room temperature
1cuppowdered sugar
7ouncesmarshmallow fluff
6Hershey’s chocolate barsbroken into pieces (plus more for decorating)
1 16-ouncetub Cool Whipdivided
Hot fudge saucefor garnish
Instructions
In a medium mixing bowl, beat together softened cream cheese, powdered sugar, and marshmallow fluff until light and creamy.
Spread cream cheese mixture into the bottom of the chocolate pie crust.
In a microwave-safe bowl, heat Hershey’s bar pieces in 30 second increments, stirring between intervals until the chocolate is melted and smooth. Fold 8 ounces of the Cool Whip into the melted chocolate and spread mixture over the cream cheese layer in the pie crust.
Refrigerate for 3-4 hours to set the pie. Top pie with dollops or piped swirls of remaining Cool Whip and additional Hershey’s bar pieces. Serve with a drizzle of hot fudge, if desired.
Notes
Storage: Keep covered in the refrigerator for 2-3 days or in the freezer up to 1 month. If frozen, it thaws fast. The pie is creamy and soft due to the way we melt the chocolate and fold in the Cool Whip, along with adding the marshmallow fluff. To get clean slices, freeze the pie after making for several hours. Store bought or homemade Oreo crusts will work for Hershey pie.For garnishing the top, you'll need an extra chocolate bar.Top the pie with dollops of Cool Whip. For more intricate decorating use a stabilized whipped cream.
Before you mix the whipped topping with the melted chocolate, make sure that the topping has completely thawed. If it's not thawed properly, it can cause the chocolate to harden and create lumps in the mixture. In case you notice any lumps, you can microwave the chocolate mixture for 15 seconds at a time until it becomes smooth again.