1 pk BAKER’S (R) GERMAN’S
1/3 c Milk
2 tb Sugar (opt)
1 pk (3 oz) cream cheese, soft.
1 Container COOL WHIP (R)
1 Graham cracker pie crust
1. Heat chocolate and 2 tablespoons of the milk over low heat,
stirring until melted. Beat sugar into cream cheese; add remaining
milk and chocolate mixture, beat until smooth. 2. Fold COOL WHIP (R)
topping into chocolate mixture and blend until smooth. 3. Spoon
mixture into crust. Freeze about 4 hours. Garnish with chocolate
curls if desired.