10 Minute German Sweet Chocolate Cream Pie
Yield
servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
chocolate (sweet)
baking chocolate, 1 package |
* |
| ⅓ | cup |
milk
divided |
|
| 2 | tablespoons |
sugar
|
|
| 3 | ounces |
cream cheese
1 package |
|
| 3 ½ | cups |
whipped topping, prepared
thawed |
|
| 1 | each |
graham cracker pie crust
8 inch |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
chocolate (sweet)
baking chocolate, 1 package |
* |
| 79 | ml |
milk
divided |
|
| 3E+1 | ml |
sugar
|
|
| 86.7 | ml/g |
cream cheese
1 package |
|
| 828 | ml |
whipped topping, prepared
thawed |
|
| 1 | each |
graham cracker pie crust
8 inch |
*
|
Directions
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.
