… but then let them cool to room temp before you add in the whipped topping.
This part will take a bit of patience. You want to fold the whipped topping and the chocolate together until they’re combined, but the chocolate will seize up a bit at the contact with the colder Cool Whip. That’s okay. You might not get it perfectly smooth, it might seem a little lumpy, but it’s not going to matter in the end, and you don’t want to eliminate all the air in the whipped topping.
Then you’ll press that mixture into a baking dish lined with parchment paper. It’s pretty sticky but you want to do your best to smooth out the top. I found that a combination of a rubber spatula and offset spatula worked well.
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