Everyone loves this dessert.
It can be made well in advance of when you plan to serve it because it freezes nicely.
Just remember to take it out of the freezer and place it in the refrigerator several hours before serving.

Melt together in a bowl in the microwave:
1 package chocolate chips
½ cup milk

Stir well, about every 30 seconds, until smooth and then let cool.
Meanwhile, combine the following:
1 8-ounce package softened cream cheese
¼ cup powdered sugar
1 teaspoon vanilla
Combine the two mixtures after the chocolate has cooled.

Whip:
1 pint heavy cream (Kool Whip won’t work)
Add it to the chocolate mixture. I use a wire whisk to make it go a little faster.
Pour into a 10-inch spring form pan into which you have placed a crumb crust. I buy either Keebler’s graham cracker or shortbread crust and just dump it into the spring form pan and level it out a little to cover the bottom.

Refrigerate for several hours before serving, or freeze for later use.
Garnish with Kool Whip and nuts. This is my old standby whenever I am asked to bring dessert to a potluck. I also make it for holidays as it is one of Casey and Jennifer’s favorites. If you can find them, use chocolate-raspberry chips; the result is wonderful.

These are two cookie recipes that I can never remember which cookbook they are in so I have to do a search every time I make them, usually at Christmas.

The macaroons are Jim’s favorite.