German Sweet Chocolate Cream Pie


4 ounces German chocolate squares 1/3 cup Milk 2 tablespoons Sugar 3 ounces Cream cheese, softened 3 1/2 cups Whipped topping, thawed 1 8-inch pastry shell


Heat chocolate and 2 TBSP of the milk in saucepan 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 in whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired

Contributed by: Edit

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