German Chocolate Cream Pie - cooking recipe

Ingredients

Crust
12 pecan shortbread cookies, broken into pieces
4 Nature Valley pecan crunch granola bars (Nature Valley brand, 2 pouches from 8.9 ounce box, crushed, 3/4 cup)
1/3 cup butter, melted
Chocolate Filling
2 ounces cream cheese (from 8-ounce package, softened)
1/4 cup powdered sugar
1 tablespoon milk
1/4 cup semi-sweet chocolate chips, melted and cooled
1 (8 ounce) container frozen whipped topping, thawed
Coconut-Pecan Filling
1 (15 ounce) container coconut pecan frosting (Pillsbury Creamy Supreme recommended)
2 ounces cream cheese (from 8-ounce package, softened)
1 tablespoon milk
1 (8 ounce) container frozen whipped topping, thawed
Garnishes
1/2 cup reserved whipped topping
0.5 (1 5/8 ounce) milk chocolate candy bars or 1 1/2 ounces special dark chocolate, chopped

Preparation

In food processor or blender, process cookies and granola bars with on-and-off motions until fine crumbs form; pour into medium bowl.
Stir in melted butter with fork until well mixed.
Press mixture in bottom and up side of ungreased 9- or 8-inch glass or metal pie plate.
Place in freezer just until firm, about 10 minutes.
Meanwhile, in medium bowl, beat 2 ounces cream cheese, the powdered sugar and 1 T milk with electric mixer on medium speed until blended.
On low speed, beat in melted chocolate chips.
In small bowl, reserve 1/4 cup whipped topping from 8-ounce container for garnish.
On medium speed, beat remaining topping from container into chocolate mixture until well blended.
Spread 1/3 cup of the frosting evenly in bottom of crust.
Spoon chocolate filling into crust; carefully spread.
Place pie in freezer while making next layer.
In large bowl, beat 2 ounces cream cheese, 1 T milk and remaining frosting with electric mixer on medium speed until well blended.
Reserve another 1/4 cup whipped topping from 8 ounce container in same small bowl of topping.
Beat remaining topping from container into coconut-pecan mixture until well blended.
Carefully spoon over chocolate filling; spread evenly.
Carefully spread reserved 1/2 cup whipped topping over top; sprinkle with chopped candy bar.
Refrigerate 1 hour, 30 minutes before serving.