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German Chocolate Pie


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  • 4 oz. pkg. Baker's German sweet chocolate
  • 1/3 c. milk
  • 2 T. sugar
  • 2 oz. pkg. cream cheese, softened
  • 8 oz. Cool Whip
  • 8 inch graham cracker crust



Step 1

Heat chocolate and 2 T. of the milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese, add remaining milk and chocolate mixture; beat until smooth. Fold chocolate mixture into Cool Whip, blending until smooth. Spoon into crust. Freeze until firm--4 hrs. Store leftover pie in freezer.


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