German Chocolate Cream Pie

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 8
• 12 pecan shortbread cookies, broken into pieces
• 4 nature valley pecan crunch granola bars (nature valley brand, 2 pouches from 8.9 ounce box, crushed, 3/4 cup)
• 1/3 cup butter, melted
• 2 ounces cream cheese (from 8-ounce package, softened)
• 1/4 cup powdered sugar
• 1 tablespoon milk
• 1/4 cup semi-sweet chocolate chips, melted and cooled
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (15 ounce) container coconut pecan frosting (pillsbury creamy supreme recommended)
• 2 ounces cream cheese (from 8-ounce package, softened)
• 1 tablespoon milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 1/2 cup reserved whipped topping
• 0.5 (1 5/8 ounce) milk chocolate candy bars or 1 1/2 ounces special dark chocolate, chopped

Recipe

• 1 in food processor or blender, process cookies and granola bars with on-and-off motions until fine crumbs form; pour into medium bowl.
• 2 stir in melted butter with fork until well mixed.
• 3 press mixture in bottom and up side of ungreased 9- or 8-inch glass or metal pie plate.
• 4 place in freezer just until firm, about 10 minutes.
• 5 meanwhile, in medium bowl, beat 2 ounces cream cheese, the powdered sugar and 1 t milk with electric mixer on medium speed until blended.
• 6 on low speed, beat in melted chocolate chips.
• 7 in small bowl, reserve 1/4 cup whipped topping from 8-ounce container for garnish.
• 8 on medium speed, beat remaining topping from container into chocolate mixture until well blended.
• 9 spread 1/3 cup of the frosting evenly in bottom of crust.
• 10 spoon chocolate filling into crust; carefully spread.
• 11 place pie in freezer while making next layer.
• 12 in large bowl, beat 2 ounces cream cheese, 1 t milk and remaining frosting with electric mixer on medium speed until well blended.
• 13 reserve another 1/4 cup whipped topping from 8 ounce container in same small bowl of topping.
• 14 beat remaining topping from container into coconut-pecan mixture until well blended.
• 15 carefully spoon over chocolate filling; spread evenly.
• 16 carefully spread reserved 1/2 cup whipped topping over top; sprinkle with chopped candy bar.
• 17 refrigerate 1 hour, 30 minutes before serving.