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

Heat chocolate and 2 tablespoons of milk in saucepan over low heat, stirring until chocolate is melted; set aside. Beat sugar into cream cheese. Add remaining milk and chocolate mixture beating well. Fold this into Cool Whip blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Store in freezer.