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Title: German Chocolate Pie
Categories: Dessert Pie
Yield: 6 Servings
| 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.
Source:N.McDiarmid
== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by MMCONV vers. 1.50
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