1 Giant Symphony Bar (with almonds and toffee)
1 Tub Cool Whip Light
1 Graham cracker crust
Melt Symphony chocolate bar in the microwave. (How to melt chocolate)
Stir in half of the cool whip tub.
Pour into graham cracker crust and spread even.
Spread the remaining cool whip over the chocolate mixture.
I take a tooth pick, dip it into any leftover melted chocolate, and swirl it into the top of the cool whip.