1/4 cup margarine
1/2 cup semisweet chocolate chips
2 1/2 cups Rice Krispies
1 (8-ounce) package cream cheese, softened
1 cup sugar
2 teaspoons vanilla extract
2/3 cup unsweetened cocoa powder
1/4 cup milk
1 (8-ounce) container Cool Whip
1/2 cup Cool Whip for garnish (optional)
Chocolate shavings or a dusting of cocoa powder for garnish (optional)
Combine butter and chocolate chips in microwave-safe bowl. Microwave on HIGH for 45 seconds; stir. Continue to microwave, stirring well after each, at 20-second intervals until melted. Add cereal and stir to coat evenly. Press into pie plate that has been sprayed with nonstick cooking spray. Freeze 1 to 2 hours. Beat cream cheese, sugar, vanilla and cocoa until smooth. Spread 1/2 of this fudge mixture into pie crust. Add milk and Cool Whip to remaining fudge mixture and combine well by hand. Spoon into pie crust; freeze until firm. Serve directly from freezer.
