German Chocolate Cream Pie

German Chocolate Cream Pie
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Ingredients
  1. Crust
  2. 12 pecan shortbread cookies, broken into pieces
  3. 4 Nature Valley® pecan crunch crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*
  4. 1/3 cup butter, melted
  5. Chocolate Filling
  6. 2 oz cream cheese (from 8-oz package), softened
  7. 1/4 cup powdered sugar
  8. 1 tablespoon milk
  9. 1/4 cup semisweet chocolate chips, melted, cooled
  10. 1 container (8 oz) frozen (thawed) whipped topping
  11. Coconut-Pecan Filling
  12. 1 container (15 oz) Pillsbury® Creamy Supreme® coconut pecan frosting
  13. 2 oz cream cheese (from 8-oz package), softened
  14. 1 tablespoon milk
  15. 1 container (8 oz) frozen (thawed) whipped topping
  16. Garnishes
  17. Reserved 1/2 cup whipped topping
  18. 1/2 milk chocolate candy bar (1.55-oz size) or 1/2 dark chocolate candy bar (1.44-oz size), chopped
Instructions
  1. Steps
  2. 1 In food processor or blender, process cookies and granola bars with on-and-off motions until fine crumbs form; pour into medium bowl. Stir in melted butter with fork until well mixed. Press mixture in bottom and up side of ungreased 9- or 8-inch glass or metal pie plate. Place in freezer just until firm, about 10 minutes.
  3. 2 Meanwhile, in medium bowl, beat 2 oz cream cheese, the powdered sugar and 1 tablespoon milk with electric mixer on medium speed until blended. On low speed, beat in melted chocolate chips. In small bowl, reserve 1/4 cup whipped topping from 8-oz container for garnish. On medium speed, beat remaining topping from container into chocolate mixture until well blended.
  4. 3 Spread 1/3 cup of the frosting evenly in bottom of crust. Spoon chocolate filling into crust; carefully spread. Place pie in freezer while making next layer.
  5. 4 In large bowl, beat 2 oz cream cheese, 1 tablespoon milk and remaining frosting with electric mixer on medium speed until well blended. Reserve another 1/4 cup whipped topping from 8-oz container in same small bowl of topping. Beat remaining topping from container into coconut-pecan mixture until well blended. Carefully spoon over chocolate filling; spread evenly. Carefully spread reserved 1/2 cup whipped topping over top; sprinkle with chopped candy bar. Refrigerate 1 hour 30 minutes before serving.
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