Crust:

1 Cup Graham Cracker Crumbs

1/2 stick butter, softened

1 & 1/2 Tablespoons Powdered Sugar.  

The Crust HOW TO:  Combine and lightly press into a pie plate.  Bake @ 350° for 7 minutes.

Remove & cool completely before continuing.    ( i cheat and shove it in the freezer and then continue on ) hehe

Filling:

1   4-ounce Bakers German Sweet Chocolate Bar

1/3 cup Milk

2 Tablespoons Sugar

1   3-ounce cream cheese, softened

1   8-ounce cool whip, thawed

a small handful of chocolate sprinkles

the Filling HOW TO:  Heat chocolate bar with only 2 Tablespoons of the milk until the chocolate is melted.  Beat the sugar into the cream cheese and add the remaining milk and the chocolate mixture.  Beat until smooth.  Carefully fold in the cool whip (do not stir it in)  Keep folding until one consistency.  Spoon filling over crust.  sprinkle with chocolate sprinkles.  Freeze.  keep any leftovers in freezer.   (  but, you probably wont even have leftovers !)

Two little tricks I found helpful with this recipe are….   

The Crust…. Don’t pack the crust down so hard because it will be hard to cut and serve.  Just a “light packing”. 

Cutting and Serving…When we are all about to sit down for dinner, I take the pie out of the freezer.  Then, by the time we are done with the main meal,  The pie is perfect for easy serving and the pie is not frozen solid.