65d51c4b80f3c.jpg

1 German chocolate cake mix

1/3 cup milk

2 tablespoons sugar — optional

1 package cream cheese

3 1/2 cups Cool Whip — 8-oz container

8 ” Graham Cracker Crust

Thaw Cool Whip. Heat 1 pkg. (4 oz.) Baker’s German Sweet Chocolate and 2 T milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth. Fold chocolate mixture into whipped topping, blending until smooth. Spoon into baked 8″ Graham Cracker Crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired. Store any leftover pie in freezer.

Leave a Reply

Your email address will not be published. Required fields are marked *