Ingredients3 h 15 m servings
- Microwave chocolate in small microwaveable bowl on HIGH 1 minute; stir until chocolate is completely melted. Set aside.
- Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add chocolate; mix well. Gently stir in COOL WHIP DIPS. Spoon into crust.
- Refrigerate 3 hours or until set. Top with strawberries just before serving. Store leftover pie in refrigerator.
ReviewsRead all reviews 9
I used this recipe to make a filling for a cake. It was pretty good, but I made a few changes. First, I couldn't find cool whip dips, so I just combined cool whip with instant chocolate pudding ...
Okay, I had to use regular Cool Whip, but it came out like a French silk. Love it!
Awesome and easy. I made this and took it to the bake-off in Cincinnati, Ohio and I had just enough time to make it. The judges gave me first prize!!!
This is an easy recipe. I, too, could not find the cool whip DIPS. I added a small package instant chocolate pudding to cream chees mixture and then folded in the regular cool whip. Worked, Wil...
This recipe was super easy. The only problem I had was finding the Cool Whip Dips- Chocolate. Like a previous reviewer I used instant chocolate pudding. I thought that gave the cool whip a bi...
I have made this several times. I use alternative sweetner and it is great for people with diabetes or low carb diet. It's not 100% diet this way but it helps.
Like others who commented, I tried adding the chocolate pudding mix in. It made the mixture gritty, so I added a little extra cool whip (ended up using the whole container, just about) and driz...