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

Heat chocolate and 2 tablespoons milk in microwave stirring until chocolate is melted. Beat sugar into cream cheese. Add remaining milk and chocolate mixture and beat until smooth. Fold in Cool Whip. Blend until smooth. Spoon into crust. Keep in refrigerator. Better after 4 hours.