German Chocolate Pie
1 pie crust, baked (may use the frozen ones) 4 ounces Baker's German Chocolate, chopped
1/3 cup milk 2 Tbsp sugar 4 ounces cream cheese, softened to room temperature 8 ounce size Cool Whip
In a small pan over low heat, melt the chocolate with 2 Tbsp milk. In a mixing bowl, with an
electric mixer, blend the sugar and cream cheese then add the remaining milk beating well. Add in
the chocolate mixture and beat until smooth. Gently fold in the Cool Whip, folding until there
are no white streaks of Cool Whip showing. Spoon into prepared crust and freeze until firm about
4 hours. To serve, remove from freezer and let stand at room temperature for about 1 hour. Store
the leftover pie in the refrigerator, covered well. I garnish with shaved chocolate and extra
Cool Whip. Jan
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