10 Minute German Sweet Chocolate Cream Pie Recipes

Steps:

• Microwave chocolate and 2 tablespoons of the milk in large microwave-safe bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is melted and mixture is smooth.
• Beat in cream cheese, sugar, and remaining milk with wire whisk until blended. Refrigerate 10 minutes. Gently fold in 3 1/2 cups of the whipped topping until no streaks remain. Spoon into crust.
• Freeze pie 4 hours. Before cutting pie, let stand at room temperature 15 minutes. Serve with remaining whipped topping. Store pie in freezer.

Steps:

• 1. Thaw whipped topping.
• 2. Heat 1 package (4 ounces) Baker\'s German Sweet Chocolate and 2 tablespoons milk in saucepan over low heat, stirring until chocolate is melted.
• 3. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth.
• 4. Fold chocolate mixture into whipped topping, blending until smooth.
• 5. Spoon into baked 8\" graham cracker crust.
• 6. Freeze until firm, about 4 hours.
• 7. Garnish with chocolate curls, if desired. Store any leftover pie in freezer.

Steps:

• Heat chocolate and 2 tablespoons of milk over low heat, stirring until chocolate is melted.
• Beat sugar into cream cheese.
• Add remaining milk and chocolate.
• Beat until smooth.
• Fold in cool whip.
• Put in crust and freeze for 4 hours.

Steps:

• 1. Heat chocolate and 2 tablespoons of the milk in saucepan over low heat, stirring until chocolate is melted.
• 2. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth
• 3. Fold in whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired.