(by Becky Lynn Mohr - friend)
4oz. Baker's German sweet chocolate
1/3 cup milk
2 TBSP white sugar
1 - 3oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)
1 - 9" Keebler ready-made graham cracker crust (regular or chocolate)
Pre-measure the milk. In a saucepan over low heat add the chocolate and 2 TBSP of the measured milk--cook/stir just until melted. Remove from heat and cool slightly. In a mixer add cream cheese--beat. Add white sugar--beat. Add the remaining milk--beat. Add melted chocolate mixture--beat until mixed, then beat on high for 2-3 minutes. Remove bowl from mixer--add Cool Whip--stir until mixed. Spread the whole mixture into the graham cracker crust. Freeze the pie for 4 hours or until firm. Freeze any leftover pie.
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