1 pkg. (4 oz.) Baker's German sweet chocolate
1/3 c. milk
2 tbsp. sugar, for less sweet pie, may eliminate
1 pkg. (3 oz.) cream cheese, softened
1 container (8 oz.) Cool Whip, thawed
1 (8 inch) graham cracker crust

Heat chocolate and 2 tablespoons milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture; beat until smooth.

Fold chocolate mixture into Cool Whip, blend until smooth. Spoon into crust. Freeze until firm, approximately 4 hours. Store leftovers in freezer.