8 oz German sweet chocolate

    1/3 c  Water

      8 oz Pkg cream cheese, softened

    1/4 c  Sugar

      2 ts Vanila

     12 oz Pkg whipped topping,

           Thawed (about 4-3/4 c)
      1 tb Milk

      2 tb Almond liqueur

   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.