Ten-Minute German Sweet Chocolate Cream Pie
The following recipe comes from my good friend and neighbor April G. It was her daughter Rachel’s favorite birthday cake. She believes it originally came from the back of the package of Baker’s German Sweet Chocolate.
- 4 oz. Baker’s German Sweet Chocolate
- 1/3 cup milk
- 2 tablespoons sugar – optional
- 3 oz package of cream cheese softened
- 8 oz Cool Whip
Place chocolate wafers in an eight inch pie tin.
Over low heat , heat chocolate in two tablespoons of milk until the chocolate is melted.
Beat sugar into cream cheese.
Add remaining milk and chocolate. Beat until smooth.
Fold chocolate mixture into Cool Whip. Stir until combined. Spoon into crust.
Freeze for four hours until firm. Garnish with chocolate curls, strawberries, or whatever you desire.