kyrsyan
Has No Life - Lives on TB
Mom found this recipe on the inside of a baking chocolate bar box 30+ years ago. It quickly became a family favorite, and a favorite of anyone who tried it. This year I tried a new variant which has been as well received as the original.
Frozen Chocolate Pie
1 Bar Baking Chocolate. (Mom uses German or Baker. I use Ghiradelli, and the others when I can't get that.)
1/2 cup of milk
4 oz cream cheese
8 oz of Cool Whip
1 6 oz graham cracker crust
Melt chocolate, with 2 tbsp of the milk, in a double boiler. This can also be done in the microwave if you know how.
When chocolate is thoroughly melted, and in the rest of the milk and the cream cheese. Whip until smooth. Refrigerate mixture until it cools. Normally about an hour.
After mixture is cool, fold in Cool Whip. When everything is well mixed, put in pie shell and freeze. Pull approximately 30 minutes before serving. If you don't, well it won't cut very well.
Variants my family and I have done:
Mom did Death by Chocolate a few years by using a chocolate graham crust, chocolate cream cheese, and chocolate Cool Whip with chocolate shavings on top. Despite family objections that it was too much. We were all a bit grateful when chocolate cream cheese and chocolate cool whip were no longer available. But if you're a chocolate addict like her, you can try to figure it out.
Now, for herself, she does the filling recipe and puts it in 4 oz canning jars in the freezer. No crust. She does the regular for family.
This year I did a version for my son making a GF Oreo cookie crust. The filling used the Simple Truth non-dairy cream cheeses, and the Coconut Whip, and So Delicious coconut milk. The taste was the same. He could have cared less about the crust but he devoured the filling. Next time I'll just crumble about 1/4 the cookies and mix them straight into the filling.
Then I made a keto white chocolate variant. Ghiradelli white chocolate bar, Tru Whip Keto, cream cheese, milk. And I took about an inch of a vanilla pod, scrapped it, and added the seeds to the mix. Again, nobody could tell that the whip was subbed, even the picky ones. And yes, they knew. I currently have the first part of a batch of this cooling on the stove. It will go in 4 oz canning jars and then in the freezer for dessert over the next few months.
Really easy to make, easy to adapt, and absolutely addictively yummy.
Frozen Chocolate Pie
1 Bar Baking Chocolate. (Mom uses German or Baker. I use Ghiradelli, and the others when I can't get that.)
1/2 cup of milk
4 oz cream cheese
8 oz of Cool Whip
1 6 oz graham cracker crust
Melt chocolate, with 2 tbsp of the milk, in a double boiler. This can also be done in the microwave if you know how.
When chocolate is thoroughly melted, and in the rest of the milk and the cream cheese. Whip until smooth. Refrigerate mixture until it cools. Normally about an hour.
After mixture is cool, fold in Cool Whip. When everything is well mixed, put in pie shell and freeze. Pull approximately 30 minutes before serving. If you don't, well it won't cut very well.
Variants my family and I have done:
Mom did Death by Chocolate a few years by using a chocolate graham crust, chocolate cream cheese, and chocolate Cool Whip with chocolate shavings on top. Despite family objections that it was too much. We were all a bit grateful when chocolate cream cheese and chocolate cool whip were no longer available. But if you're a chocolate addict like her, you can try to figure it out.
Now, for herself, she does the filling recipe and puts it in 4 oz canning jars in the freezer. No crust. She does the regular for family.
This year I did a version for my son making a GF Oreo cookie crust. The filling used the Simple Truth non-dairy cream cheeses, and the Coconut Whip, and So Delicious coconut milk. The taste was the same. He could have cared less about the crust but he devoured the filling. Next time I'll just crumble about 1/4 the cookies and mix them straight into the filling.
Then I made a keto white chocolate variant. Ghiradelli white chocolate bar, Tru Whip Keto, cream cheese, milk. And I took about an inch of a vanilla pod, scrapped it, and added the seeds to the mix. Again, nobody could tell that the whip was subbed, even the picky ones. And yes, they knew. I currently have the first part of a batch of this cooling on the stove. It will go in 4 oz canning jars and then in the freezer for dessert over the next few months.
Really easy to make, easy to adapt, and absolutely addictively yummy.
