Judy Gray, B.H.S.
- 1 (4 oz) package Baker’s German’s® sweet chocolate
- 1/3 cup milk
- 2 Tbsp sugar
- 1 (3 oz) package cream cheese, softened
- 3 1/2 cup or 8 oz Cool Whip®
- 8 inch graham cracker crumb crust
Heat chocolate and 2 tablespoons 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 in whipped topping, blending until smooth. Spoon into crust.
Freeze until firm, about 4 hours. Garnish with chocolate curls or as desired.