1 pkg. (4 oz.) Bakers German Sweet Chocolate
1/3 Cup Milk
2 Tbsp. Sugar (optional)
1 pkg. (3 oz.) Cream Cheese, softened
3-1/2 Cups (8 oz.) Thawed Birds Eye Cool Whip, whipped topping
Graham Cracker Crumb Crust
Heat chocolate and 2 tbsp. of the milk in suacepan over low heat,
stirring until chocolate in melted. Beat sugar into cream cheese.
Add remaining milk and chocolate mixture and beat until smooth.
Fold in whipped topping, blending until smooth. Spoon into crust.
Freeze until firm about 4 hours. Remove from freezer 30 minutes
before serving and keep chilled in refrigerator. Garnish with
chocolate curls if desired.
1/3 Cup Milk
2 Tbsp. Sugar (optional)
1 pkg. (3 oz.) Cream Cheese, softened
3-1/2 Cups (8 oz.) Thawed Birds Eye Cool Whip, whipped topping
Graham Cracker Crumb Crust
Heat chocolate and 2 tbsp. of the milk in suacepan over low heat,
stirring until chocolate in melted. Beat sugar into cream cheese.
Add remaining milk and chocolate mixture and beat until smooth.
Fold in whipped topping, blending until smooth. Spoon into crust.
Freeze until firm about 4 hours. Remove from freezer 30 minutes
before serving and keep chilled in refrigerator. Garnish with
chocolate curls if desired.
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