This Chocolate Cream Pie uses German's Sweet Chocolate, cream cheese and cool whip.
1 pkg (4 oz) Baker's German Sweet Chocolate
1/3 c milk
2 T sugar
1 pkg (3 oz) cream cheese, softened
1 (8 oz) container cool whip, thawed
1 Graham Cracker Cust, 9"
Place chocolate and 2 tablespoons of milk in a small saucepan. Heat over low, stirring constantly until chocolate is melted. In large mixing bowl, beat sugar and cream cheese on medium speed of electric mixture until smooth; add remaining milk and chocolate mixture and beat until smooth. Fold in cool whip and blend until smooth and creamy. Spoon into prepared graham cracker crust and freeze for 4 hours.
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