German Chocolate Cheese Pie
- Crust: 4 c. corn flakes crushed to 1 c.
- 1/4 c. packed brown sugar
- 5 T. butter, melted
- Filling: 1/2 c. water
- 1 bar (4 oz.) sweet cooking chocolate
- 1 pkg. (8 oz.) cream cheese, softened
- 1/2 c. packed brown sugar
- 1 tsp. vanilla
- 2 c. whipped topping
Preheat oven to 300. Butter 9" pie plate. Combine corn flake crumbs and brown sugar. Add butter. Mix thoroughly. Press evenly onto bottom and sides of pie plate. Bake 10 min. Cool.
Heat water and chocolate in sm. saucepan over low heat until chocolate is just melted. Stir constantly. Let cool 10-15 min. In lg. bowl beat with mixer: cream cheese and sugar. Add vanilla. Slowly beat chocolate into cheese mixture. Refrigerate 1 hr. or until very thick. Fold in whipped cream. Put on top. Freeze 4 hrs. or overnight. To serve, set pie plate in warm water for 1 min. before cutting.