Harvey's Chocolate Bars

2 Hersheys Chocolate bars with Almonds
1 8oz container of Cool Whip
1 prepared shortbread or graham cracker crust

Melt the chocolate in a double boiler then remove from heat and fold in Cool Whip. Pour into crust and chill till firm. You could frost with more Cool Whip if desired, but it's not necessary.

You can do these in a13x9 pyrex pan (doubled the recipe) and make your own graham cracker crust for it or you can put the mixture in some of the individual phylo puff pastry (petit fours).

The size of the Hershey Bar is 7oz. I use the ones with Almonds, but you could use plain if you prefer. The almonds sink to the bottom of the pie and make a layer of their own making it very neat for presentation. YUMMMY!

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