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Program #774Andrea Goodjoin
Frozen German Sweet Chocolate Pie
1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
1/3 cup milk, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. sugar
2 cups thawed COOL WHIP Whipped Topping
1 HONEY MAID Graham Pie Crust (6 oz.)
Microwave chocolate and 2 Tbsp. of the milk in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after each min. Stir until chocolate is completely melted. Add cream cheese, sugar and remaining milk; beat with wire whisk until well blended. Refrigerate 10 min. to cool.
Add whipped topping; stir gently until well blended. Spoon into crust. Freeze 4 hours or until firm. Let stand at room temperature or in refrigerator about 15 min. or until pie can be cut easily. Store leftover pie in freezer.
Mix 1-1/2 cups toasted BAKER'S ANGEL FLAKE Coconut, 1/2 cup finely chopped PLANTERS Pecans, 1/4 cup (1/2 stick) melted butter or margarine and 2 Tbsp. flour. Press firmly onto bottom and up side of 9-inch pie plate. Bake at 325°F for 10 min. Cool completely before filling.
Mix 1-3/4 cups finely chopped PLANTERS Walnuts and 3 Tbsp. melted butter or margarine. Press firmly onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill. Coconut Crust
Mix 1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups) and 1/3 cup melted butter or margarine. Press firmly onto bottom and up side of 9-inch pie plate. Bake at 350°F for 25 to 30 min. or until golden brown. Cool completely before filling.
Maturity is patience. It is the willingness to pass up immediate pleasure in favor of the long term gain.