Ten Minute German Sweet Chocolate Cream Pie - cooking recipe

Ingredients

1 (4 oz.) pkg. Baker's German sweet chocolate
1/2 c. milk
2 Tbsp. sugar
1 (3 oz.) pkg. cream cheese, softened
3 1/2 c. or 1 (8 oz.) container Birds Eye Cool Whip nondairy whipped topping, thawed
1 (8-inch) graham cracker crumb crust

Preparation

Heat chocolate and 2 tablespoons of 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 if desired.
Store any leftover pies in the freezer.