Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz German sweet chocolate 12 oz Pkg whipped topping,
1/3 c Water Thawed (about 4-3/4 c)
8 oz Pkg cream cheese, softened 1 tb Milk
1/4 c Sugar 2 tb Almond liqueur
2 ts Vanila

Lightly grease 8x4" loaf pan; line bottom and sides with waxed paper. Melt
chocolate with water in saucepan over low heat, stirring constantly. Cool
slightly. Beat cream cheese and sugar until smooth. Beat in vanilla and
chocolate mixture. Fold in 3 C of the La Creme. Stir in milk. Spread into
lined pan. Chill until firm, about 4 hours.
Unmold and remove waxed paper. Add liqueur to remaining La Creme.
Cut terrine into slices and serve with topping mixture.

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