CHOCOLATE MOUSSE PIE
1 (4 oz.) pkg. Baker's German Sweet Chocolate
1/3 cup milk, divided use
2 Tbsp. sugar
1 (3 oz.) pkg. cream cheese, softened
1 (8 oz.) carton frozen whipped topping, thawed
1 (8 inch) Graham cracker crust
Melt chocolate with 2 Tbsp. of milk 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 chocolate mixture into whipped topping, blending until smooth. Spoon into crust.
Freeze until firm, about 4 hours. Store any leftover pie in freezer.
Source: Newspaper Clipping |