~ 2 – 1 oz. bars of unsweetened baking chocolate (Of course, I use Baker’s.)
~ ¼ cup margarine (softened)
~ ¾ cup sugar
~ 1 package (3 oz.) cream cheese, softened (I use an entire 8 oz. package.)
~ 1 tsp. milk 2 cups Cool Whip (I use the full container.)
~ 1 graham cracker crumb crust Additional Cool Whip (optional)
Place chocolate in microwave-safe bowl and heat on HIGH 1 to 1-½ minutes or until chocolate is melted and smooth when stirred.
In another bowl, beat butter, sugar, cream cheese, and milk with a mixer until well blended and smooth. Blend in chocolate.
Fold in Cool Whip.
Spoon mixture into crust.
Cover and refrigerate for approximately three hours.
Garnish with additional Cool Whip if desired.
Although I usually only make this scrumptious dessert for the Thanksgiving/Christmas holidays, it is a delicious dish to serve throughout the year. For more recipes using Baker’s Chocolate, visit www.bakerschocolate.com.