Directions:

In a blender, process the berries until pureed. Pour into a large bowl. Add the corn syrup. Mix well. Fold in 2 cups of the whipped topping. Spoon into the crust. Freeze for 2 hours until firm.

In a 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. Serve with remaining whipped topping.