| Servings |
pie
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Ingredients
- 1 pkg Baker’s German’s Sweet Chocolate 4 oz
- 1/3 cup Milk
- 2 Tbl Sugar
- 3 oz Cream Cheese softened (4 oz can be used if desired)
- 3 1/2 cups Birds-Eye Cool Whip Non-Dairy Whipped Topping thawed, or 1 8 oz container
- 8 inch Graham Cracker Crumb Crust
Ingredients
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Instructions
- Heat Chocolate and 2 Tbl of the Milk in saucepan over low heat, stirring until chocolate is melted.
- Beat Sugar into Cream Cheese, all 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.
- Garnish with chocolate curls if desires.
- Store any leftover pie in freezer.
Recipe Notes
10-Minute Chocolate Mint Pie
Prepare pie as directed above, adding 1/2 tsp Peppermint extract to chocolate-cream cheese mixture.
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