Chocolate-Berry Cream Pies

1/2 gallon chocolate ice cream, softened
1 can (11-1/2 ounces) frozen cranberry-raspberry juice concentrate, thawed
1 carton (16 ounces) frozen whipped topping, thawed, divided
3 chocolate crumb crusts (9 inches)
1 can (21 ounces) raspberry pie filling

In a large mixing bowl, combine ice cream and juice concentrate. Fold in 4 cups whipped topping. Spoon into crusts. Cover and freeze for 4 hours or until firm.

Remove pies from the freezer 15 minutes before serving. Garnish with pie filling and remaining whipped topping. Makes 3 pies (8 servings each).