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

Heat chocolate and 2 tablespoons of milk in a saucepan over low heat. Stir until chocolate is melted. Beat sugar in cream cheese; add remaining milk and chocolate mixture; beat until smooth. Fold in whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours.