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Ingredients
- 1 (4 ounce) package Baker's German's chocolate
- 1/3 cup milk
- 2 tablespoons sugar
- 1 (3 ounce) package cream cheese, softened
- 3 cups Cool Whip, thawed
- 1 9-inch pie shell (graham, chocolate, or vanilla)
Method
- Heat chocolate and 2 tbsp of the milk in a saucepan over low heat, stirring until chocolate is melted.
- Beat sugar into cream cheese; add remaining milk and melted chocolate mixture, and beat until smooth.
- Fold in Cool Whip, blending until smooth.
- Spoon mixture into crust.
- Freeze until firm, about 4 hours.
- Garnish with chocolate curls if desired.
- NOTE: If pie is frozen overnight, let stand at room temperature for about an hour before serving.
