CRUST:

4 c. Mornin' Gems Corn Flakes crushed to 1 c.
1/4 c. packed brown sugar
5 tbsp. butter

FILLING:

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

Preheat oven to 300 degrees. Butter 9-inch pie plate. Combine Corn Flake crumbs and brown sugar. Add butter. Mix thoroughly. Press evenly onto bottom and sides of pie plate. Bake 10 minutes; cool.

Heat water and chocolate in small saucepan over low heat until chocolate is just melted. Stir constantly. Let cool 10-15 minutes. In large bowl of 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. Makes 8 servings.

Measure and crush cereal in glass measure.