German Chocolate Pie

By: Karleen Stevens

1 (9" or 10") baked pie shell
1 lg. & 1 sm. pkg. milk chocolate pudding
1 batch German chocolate cake frosting
1 (8 oz.) pkg. cream cheese, softened
cool whip

Directions:
Have your pie shell baked and ready. Cook the pudding according to directions on the package and set it aside to cool. Spread the German chocolate cake frosting on the bottom and sides of the baked pie shell. Mix the cream cheese and the pudding together until it’s smooth. Pour it over the frosting lined crust. Cover the pudding with plastic wrap so it won’t form a “scum” across the top. Refrigerate the pie for 3 - 4 hours. When ready to serve, cover the top with cool whip.

Note:
You may also sprinkling chopped pecans or shredded chocolate on top of the cool whip.