1 1/2 pkgs. (4 oz. each) Bakers German's Sweet Chocolate
1/3 c. milk
1 pkg. (3 oz.) cream cheese, softened
2 tbsp. sugar (optional)
1 Keebler Graham Cracker Ready-Crust Brand Pie Crust
3 1/2 c. thawed Birds Eye Cool Whip Whipped Topping

Finely chop 1/2 package of chocolate. Heat remaining chocolate and 2 tablespoons of the milk in a saucepan over low heat. Stir until melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture. Beat until smooth. Fold in whipped topping. Blend until smooth. Fold in chopped chocolate. Spoon into pie crust. Freeze until firm, about 4 hours. Let stand 1 hour before serving. Store any leftover pie in freezer.