10 Minute German Sweet Chocolate Cream Pie
baking chocolate, 1 package
whipped topping, prepared
graham cracker pie crust
Thaw Cool Whip. Heat 1 package (4 oz.) Baker's German Sweet Chocolate and 2 tablespoon 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 inch Graham Cracker Crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired. Store any leftover pie in freezer.