4 c. Ralston corn flakes, crushed to 1 c.
1/4 c. packed brown sugar
5 tbsp. butter, melted

Preheat oven to 300 degrees. Butter 9 inch pie plate. Combine corn flakes and brown sugar. Add butter. Mix thoroughly. Press evenly onto bottom and sides of pie plate. Bake 10 minutes. Cool.

FILLING:

1/2 c. water
1 (4 oz.) bar sweet cooking chocolate
1 (8 oz.) pkg. cream cheese
1/2 c. packed brown sugar
1 tsp. vanilla
Dash salt
2 c. whipped topping

Heat water and chocolate in small saucepan over low heat until chocolate is just melted. Stir constantly. Let cool 10 to 15 minutes. In large bowl with electric mixer beat cream cheese and sugar. Add vanilla and salt. Slowly beat chocolate into cheese mixture.

Refrigerate 1 hour or until very thick. Fold in whipped topping. Turn into crust. Freeze 4 hours or overnight. To serve, set pie plate in warm water for 1 minute before cutting. Measure and crush cereal in glass measure. Makes 8 servings