4 oz BAKERS German Sweet
-Chocolate
1/3 c Milk
2 tb Sugar
3 oz Cream cheese softened
8 oz COOLWHIP topping – thawed
1 Graham cracker or chocolate
-crumb crust (store
-bought)
Heat chocolate and 2 tablespoons of the milk in a saucepan over low heat,
stirring until chocolate is melted. Beat sugar into cream cheese, add
remaining milk and chocolate mixture and beat until smooth. Fold in
Coolwhip gently, blending until smooth. Spoon into crust. Put protective
cover back over pie.
Freeze until firm, about 4 hours. Let stand at room temperature for about 1
hour before serving. Store any leftover pie in refrigerator or freezer.
Yields
6 Servings