Karen Hall, Lillie School

• 1 (6 oz) Johnston’s® graham cracker Reddi-Crust®
• 1 (4 oz) package Baker’s® German’s sweet chocolate
• 1/3 cup milk
• 2 Tbsp sugar (optional)
• 1 (3 oz) package cream cheese, softened
• 1 (8 oz) Cool Whip® non-dairy whipped topping , thawed

Heat chocolate and 2 tablespoons of the 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. Spoon into crust.

Freeze until firm. about 4 hours.

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