Chocolate Velvet Pie

9 oz. graham cracker pie crust

2 4 oz. pkgs. chocolate instant pudding and pie filling

2 cups cold milk

4 squares semi-sweet chocolate, melted

8 oz. Cool Whip

Fresh raspberries

In medium bowl, combine pudding and milk; beat with electric mixer until well blended.

Gradually blend in melted chocolate until smooth. Fold in most of whipped topping and turn into crust.

Freeze until firm, about 4 hours. Garnish with additional whipped topping and raspberries.

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