10 Minute German Sweet Chocolate Cream Pie
1 german chocolate cake mix
1/3 cup milk
2 tablespoons sugar — optional
1 package cream cheese
3 1/2 cups cool whip — 8-oz container
8 “ graham cracker crust
Thaw Cool Whip. Heat 1 pkg. (4 oz.) Baker’s German Sweet Chocolate and 2 T
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 chocolate mixture into whipped topping, blending until
smooth. Spoon into baked 8″ Graham Cracker Crust. Freeze until firm, about
4 hours. Garnish with chocolate curls, if desired. Store any leftover pie
in freezer.
Tags: chocolate cream pie, german chocolate cake
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