1 (4 oz.) Bakers Sweet Chocolate
1/3 c. milk
2 tbsp. sugar
1 (3 oz.) pkg. cream cheese, softened
1 (8 oz.) container 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 and cream cheese. Add remaining milk and chocolate mixture into Cool Whip until smooth. Spoon into crust. Freeze until firm approximately 4 hours. Store any leftover in the freezer.