German Chocolate Cream Pie

Crust

• 12 pecan shortbread cookie, broken into pieces
• 4 Nature Valley pecan crunch granola bar (Nature Valley brand, 2 pouches from 8.9 ounce box, crushed, 3/4 cup)
• 1/3 cup butter, melted

Chocolate Filling

• 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

Coconut-Pecan Filling

• 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

Garnishes

• 1/2 cup reserved whipped topping
• 1/2 (1 5/8 ounce)  milk chocolate candy bar, chopped or 1 1/2 ounces special dark chocolate, chopped

Directions

1. 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. 2

   Stir in melted butter with fork until well mixed.

3. 3

   Press mixture in bottom and up side of ungreased 9- or 8-inch glass or metal pie plate.

4. 4

   Place in freezer just until firm, about 10 minutes.

5. 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. 6

   On low speed, beat in melted chocolate chips.

7. 7

   In small bowl, reserve 1/4 cup whipped topping from 8-ounce container for garnish.

8. 8

   On medium speed, beat remaining topping from container into chocolate mixture until well blended.

9. 9

   Spread 1/3 cup of the frosting evenly in bottom of crust.

10. 10

    Spoon chocolate filling into crust; carefully spread.

11. 11

    Place pie in freezer while making next layer.

12. 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. 13

    Reserve another 1/4 cup whipped topping from 8 ounce container in same small bowl of topping.

14. 14

    Beat remaining topping from container into coconut-pecan mixture until well blended.

15. 15

    Carefully spoon over chocolate filling; spread evenly.

16. 16

    Carefully spread reserved 1/2 cup whipped topping over top; sprinkle with chopped candy bar.

17. 17

    Refrigerate 1 hour, 30 minutes before serving.