Fudge Berry Pie

2 packages (10 ounces each) frozen sweetened raspberries or sliced strawberries, thawed and drained
1/4 cup corn syrup
1 carton (12 ounces) frozen whipped topping, thawed, divided
1 chocolate crumb crust (9 inches)
1 cup (6 ounces) semisweet chocolate chips

In a blender, add berries; cover and process until pureed. Pour into a large bowl. Stir in the corn syrup. Fold in 2 cups of whipped topping. Spoon into the crust. Cover and freeze for 2 hours or until firm.

In a large saucepan, combine 1 cup of whipped topping and chocolate chips; cook and stir over low heat until smooth. Spread over filling.

Cover and freeze for 4 hours or until firm. Remove from the freezer 30 minutes before serving. Top with remaining whipped topping. Makes 6-8 servings.