German Chocolate Pie
- 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
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.