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 TBS 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.
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