German Chocolate Cream Pie Recipe
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Category: |
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Ingredients: |
Ingredients: 12 pecan shortbread cookies, broken into pieces
4 nature valley pecan crunch crunchy granola bars, crushed
1/3 cup butter, melted
CHOCOLATE FILLING
2 oz cream cheese, softened
1/4 cup confectioners sugar
1 tbsp. milk
1/4 cup semisweet chocolate chips, melted, cooled
1 container whipped topping, thawed
COCONUT PECAN FILLING
1 container Pillsbury Creamy Supreme coconut pecan frosting
2 oz. cream cheese, softened
1 tbsp. milk
1 container whipped topping
GARNISHES
Reserved 1/2 cup whipped topping
1/2 milk chocolate candy bar, chopped
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Directions: |
Directions:In food processor or blender, process cookies and granola bars with pulse motions until fine crumbs form; pour into med. bowl. Stir in melted butter with fork until well mixed. Press mixture in bottom and up side of ungreased 9" glass pie plate. Place in freezer just until firm, about 10 minutes. Meanwhile in med. bowl, beat 2 oz. cream cheese, powdered sugar and 1 tbsp. milk with mixer on med speed until blended. On low speed, beat in melted chocolate chips. In small bowl, reserve 1/4 cup whipped topping from 8 oz.container for garnish. On med speed, beat remaining topping into chocolate mixture until well blended. Spread 1/3 cup of the frosting evenly in bottom of crust. Spoon chocolate filling into crust, carefully spread. Place pie in freezer while making next layer. In large bowl, beat 2 oz. cream cheese, 1 tbsp. milk and remaining frosting with mixer on med speed until blended. Reserve another 1/4 cup whipped topping in same bowl or topping. Beat remaining topping from container into coconut pecan mixture until well blended. Carefully spoon over chocolate filling; spread evenly. Carefully spread reserved 1/2 cup whipped topping over top; sprinkle with chopped candy bar. Refrigerte 1 hour 30 minutes before serving. |
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