Chocolate Easter Bunny Pie

• 2 ounces ghirardelli bittersweet chocolate
• 1 ounce hershey's milk chocolate
• 1/4 cup butter or 1/4 cup margarine, softened
• 8 ounces neufchatel cheese or 8 ounces light cream cheese, softened
• 3/4 cup sugar
• 1 teaspoon vanilla
• 1 1 teaspoon half-and-half or 1 teaspoon cream
• 2 cups frozen whipped topping, thawed ( nondairy is okay, store brand is okay too)
• 1 (9 inch) prepared chocolate crumb crusts
• Toppings
• pastel colored M&M', for sprinkling on top (plus head and ears from a small chocolate rabbit for decoration)

1. Chunk chocolates and put together in a small microwaveable bowl; heat on high power in thirty second increments until chocolate is melted and smooth when stirred together, about 1 1/2 minutes.
2. In a large bowl, cream together the butter and cream cheese; cream in the sugar, vanilla and milk until all is smooth and well incorporated.
3. Stir the melted chocolate into the cheese mixture until well blended.
4. Fold in the thawed whipped topping until thoroughly mixed, being careful not to beat out the fluffiness of the topping.
5. Scoop the filling into the prepared crust, mounding and smoothing to fit it all inches.
6. Stand the ears in the center, at a little angle if desired; sprinkle some of the M & M's around to give it some color.
7. Chill the pie at least one hour before serving and refrigerate any leftovers.
8. Can be made ahead and frozen up to a couple of months.
9. *The better the chocolate, the better the result! Use bittersweet or unsweetened here, anything else is too sweet.

ghirardelli bittersweet chocolate, chocolate, butter, cheese, sugar, vanilla, cream, frozen whipped topping, toppings, pastel colored

Taken from www.food.com/recipe/chocolate-easter-bunny-pie-114478 (may not work)