Ingredients
- 4 oz. German sweet chocolate
- 1/3 C. milk
- 2 Tbs. sugar
- 3 oz. cream cheese, softened
- 3 1/2 C. Cool Whip, thawed
- 8-inch graham cracker crumb crust
Directions
Heat chocolate and 2 Tbs. of the milk in a saucepan over low heat, stirring until chocolate is melted. In a separate bowl beat sugar into cream cheese. Add the remaining milk and the melted chocolate to the cream cheese mixture; beat until smooth. Spoon into the crust; freeze until firm, about 4 hours. Garnish with chocolate curls if desired. Store any leftover pie in the freezer.
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