German Sweet Chocolate Pecan Pie

Lani Anderson

1 (8 oz.) pkg. cream cheese, softened
1 ½ c. milk
1 (4 oz.) pkg. Jello milk chocolate flavor instant pudding & pie filling
1 (8 oz.) ctn. Cool Whip whipped topping, thawed
1 (4 oz.) pkg. Baker’s German sweet chocolate, chopped
2 c. chopped pecans
1 baked pie crust

Beat cream cheese in large bowl of electric mixer at high speed until smooth. Add milk and beat at low speed until well mixed. Add pie filling mix: beat until well blended, about 1 minute. Fold in whipped topping, chopped chocolate, and pecans. Spoon into crust and chill at least 2 hours before serving.

Freezes well.