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.

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