6 (1 ounce) squares semisweet chocolate, chopped
1 (3 ounce) package cream cheese, softened
1 (12 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared glass pie crust
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, melt chocolate and cream; stir. Remove from heat and stir in whipped topping. In a medium bowl, whip until smooth. Pour into pie shell.
Arrange fruit in topie pan. Pour milk steadily over fruit. Trim edge of pastry; squeeze mixture down center of pastry.
Bake in preheated oven for 39 to 42 minutes, until pastry is lightly browned and toothpick inserted in center comes out clean. Dust with confectioners' sugar and return to oven for 10 minutes more (heels will brown more than inside pie).