10 Minute German Sweet Chocolate Cream Pie
Frozen chocolate pie with German sweet chocolate folded into cream cheese and whipped topping: rich, silky, no-bake dessert ready in minutes, perfect straight from the freezer.
YIELD
4 servingsPREP
30 minCOOK
15 minREADY
45 minSome nights you need chocolate therapy, stat.
This retro gem melts sweet baking chocolate into cream cheese, folds it through billowy whipped topping, and lets the freezer do the heavy lifting.
Four hours later you’ve got a sliceable, scoopable, intensely chocolatey pie with that signature mild sweetness from German chocolate.
Graham cracker crust keeps it casual, chocolate curls make it fancy if company’s coming.
Pro Tips
- Thaw Cool Whip completely before folding so the chocolate mixture blends smoothly
- Beat the cream cheese until truly smooth to avoid lumps in the filling
- Slice with a hot knife for clean cuts through the frozen layers
Ingredients
Directions
Thaw Cool Whip. Heat 1 package (4 oz.) Baker’s German Sweet Chocolate and 2 tablespoon 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 baked 8 inch Graham Cracker Crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired. Store any leftover pie in freezer.
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