Cream cheese and chocolate chips turn whipped topping into a scrumptious no-bake pie filling for a graham cracker crust. Keep one on hand in the freezer—if you can resist the temptation. —June Brown, Veneta, Oregon
Frozen Chocolate Cream Pie
Ingredients
- 1-1/2 cups graham cracker crumbs
- 5 tablespoons sugar, divided
- 1/3 cup stick margarine, melted
- 1/2 cup plus 4 teaspoons semisweet chocolate chips, divided
- 5 tablespoons 2% milk, divided
- 3 ounces cream cheese, softened
- 3-1/2 cups whipped topping, divided
Directions
- In a bowl, combine cracker crumbs and 3 tablespoons sugar. Stir in margarine. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes. In a microwave-safe bowl, combine 1/2 cup chocolate chips and 2 tablespoons milk. Microwave, uncovered, on high for 1-2 minutes or until melted. Stir to blend; set aside.
- In another bowl, beat cream cheese and remaining sugar. Stir in chocolate mixture and remaining milk; beat until smooth. Set aside 1/2 cup whipped topping for garnish. Fold remaining whipped topping into crust. Freeze for 4 hours or until firm. Garnish with the reserved whipped topping and remaining chocolate chips.
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