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| Photo courtesy of Kraft. |
1 pkg. (8 squares) Baker's Semi-Sweet Chocolate
1/4 cup milk
2 tsp. powdered sugar
1 tsp. vanilla
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
1 Oreo Pie Crust (6 oz.)
Microwave chocolate and milk in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted. Cool 20 min., stirring occasionally.
Add sugar and vanilla to Cool Whip; stir until well blended. Stir half into chocolate mixture. Add remaining Cool Whip mixture; mix lightly. Spoon into crust.
Refrigerate 4 hours.
Grate additional Baker's Semi-Sweet Chocolate; sprinkle over pie just before serving.
Microwave chocolate and milk in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted. Cool 20 min., stirring occasionally.
Add sugar and vanilla to Cool Whip; stir until well blended. Stir half into chocolate mixture. Add remaining Cool Whip mixture; mix lightly. Spoon into crust.
Refrigerate 4 hours.
Grate additional Baker's Semi-Sweet Chocolate; sprinkle over pie just before serving.