CHOCOLATE MOUSSE PIE|
4 oz. pkg. Baker's German
3 oz. cream cheese, softened
8-inch graham cracker crust
1/3 c. milk
2 Tbsp. sugar
8 oz. container Cool Whip
Heat chocolate and 2 tablespoons of the milk in a
saucepan over low heat. 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 crust. Freeze until firm. Store leftover
pie in freezer. Serves 8.
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