Directions

1. In microwave dish, combine chocolate chips and 1/2 of the cream.
2. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar & vanilla. Set aside.
3. In small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time. Mix well and spoon into crust.
4. Refrigerate at least 8 hours before serving. Top with West Creek Dairy aerosol whipped topping prior to serving.