Spoon ice cream into pie crust; cover and freeze for 15 minutes.
Meanwhile, in a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Set aside 1-1/2 cups for garnish.
Spread remaining cream cheese mixture over ice cream. Using the back of a spoon, make an 8-in. diameter well in the center of the pie for the pie filling. Pipe reserved cream cheese mixture around pie.
Cover and freeze for 3-4 hours or until firm. May be frozen for up to 2 months. Just before serving, spoon pie filling into the well; drizzle with chocolate syrup. Serve immediately. Yield: 6-8 servings.