German Chocolate Cool Whip Bars
1 c. Keebler grasshopper cookies, crushed
1/4 c. melted margarine or butter
2 pkgs. (4 oz. each) Baker’s German sweet chocolate
1/3 c. milk
1 pkg. (3 oz.) cream cheese, softened
1 container (16 oz.) Cool Whip, thawed
Combine crumbs and melted butter. Press firmly onto bottom of 9 inch square pan. Grate or finely chop 1/2 package of chocolate. Set aside. Heat remaining chocolate and milk in medium saucepan over low heat, stirring until chocolate is melted. With wire whisk beat in cream cheese until smooth. Cool 5 minutes. Fold in 3 1/2 cups of the whipped topping and the grated chocolate. Spread mixture over crumbs. Spread remaining whipped topping over chocolate layer. Freeze until firm (about 2 hours). Garnish with chocolate curls or sprinkles as desired. Cut into bars. Makes about 12 to 15 servings.