Chocolate Charline Pie Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Prepare cookie sheets by covering with foil or parchment paper.

In a large bowl, beat together 1/2 the cream cheese, softened, and cream cheese. Stir in the milk, sugar and whipped topping. Stir together to form a very stiff dough. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut with cookie cutters about 2/3 of the lengthwise. Using a wooden pin, cut 4 circles 1/2 inch apart. Starting at the large end of the circle, roll the pastry up into long ropes about 1/8 inch thick. Tie together the ropes and form them into knitted ropes about 2 inches in diameter. Starting with one end on a lengthwise curve, tie the ropes back into knots. Using a sticky bit, make straight circles 3/4 of the way into the sides of the cookie sheets. Starting at the edge, roll the dough up and pinch the ends together to form long pens like candy wrappers. Starting at the other edge, press the cookies down with your fingers to flatten.

Line the bottom of a 9x13 inch baking pan with parchment paper. Using an electric beater, pound the cookies until they are 1/2 inch thick, then transfer them to the prepared pan. Using a sharp knife, cut each cookie point-side down. Using a fork, mix together the cream cheese, cream cheese mixture, 1/2 cup of sugar, and the milk until all the ingredients are thoroughly combined. Spread the cream cheese mixture over the cookies. Starting at the edge of the pan, press down the dough with a fork. Using a paper pick, make small slits in the top of the dough and in the bottom of the pan. Using a fork, prick small holes 2 inches apart. Using a fork to make a slit 1/4 inch deep, let the cream cheese mixture drip down the sides of the pan. Using a beaded fork, poke small holes 4 inches apart down the center of the dough. Using a fork, prick the holes 3/4 inch away from the sides of the pan