1 (4 oz.) milk chocolate bar
1 (8 oz.) pkg. vanilla yogurt
1 (8 oz.) pkg. Cool Whip
2 tbsp. water

Melt chocolate in pan over hot water. Once melted, stir in water. Pour chocolate mixture into bowl of premixed yogurt and Cool Whip; combine. Pour into prepared graham cracker crust pie tins. Freeze 3 hours.