1 (4 oz.) pkgs. Baker's German sweet chocolate
2 tbsp. sugar
1 (3 oz.) cream cheese, softened
1 (8 oz.) Cool Whip
1/3 c. milk
1 graham cracker crust

1. Heat chocolate and 2 tablespoons of the milk over low heat, stirring until melted. Beat sugar into cream cheese. Add remaining milk and chocolate mixture, beat until smooth.

2. Fold Cool Whip into chocolate mixture and blend until smooth.

3. Spoon mixture into crust. Freeze about 4 hours.