Chocolate Easter Bunny Pie

Ingredients

• 2 ounces ghirardelli bittersweet chocolate
• 1 ounce hershey's milk chocolate
• 1/4 cup butter or margarine, softened
• 8 ounces neufchatel cheese or light cream cheese, softened
• 3/4 cup sugar
• 1 teaspoon vanilla
• 1 teaspoon milk or half-and-half or cream
• 2 cups frozen whipped topping, thawed ( nondairy is okay, store brand is okay too)
• 1 (9 inch)  prepared chocolate crumb crusts

Toppings

• pastel colored M&M's, for sprinkling on top (plus head and ears from a small chocolate rabbit for decoration)

Directions

1. 1

   Chunk chocolates and put together in a small microwaveable bowl; heat on high power in thirty second increments until chocolate is melted and smooth when stirred together, about 1 1/2 minutes.

2. 2

   In a large bowl, cream together the butter and cream cheese; cream in the sugar, vanilla and milk until all is smooth and well incorporated.

3. 3

   Stir the melted chocolate into the cheese mixture until well blended.

4. 4

   Fold in the thawed whipped topping until thoroughly mixed, being careful not to beat out the fluffiness of the topping.

5. 5

   Scoop the filling into the prepared crust, mounding and smoothing to fit it all inches.

6. 6

   Stand the ears in the center, at a little angle if desired; sprinkle some of the M & M's around to give it some color.

7. 7

   Chill the pie at least one hour before serving and refrigerate any leftovers.

8. 8

   Can be made ahead and frozen up to a couple of months.

9. 9

   *The better the chocolate, the better the result! Use bittersweet or unsweetened here, anything else is too sweet.