1 (4 oz.) pkg. Baker's German sweet chocolate
1/3 c. milk
2 tbsp. sugar (opt.)
1 (3 oz.) pkg. cream cheese, softened
1 (8 oz.) container Cool Whip, thawed
1 baked & cooled graham cracker crust (9 inch)

Heat chocolate in 2 tablespoons milk over low heat, stirring until melted. Beat sugar into cream cheese, add remaining milk and chocolate mixture. Beat until smooth. Fold in whipped topping. Spoon into crust and freeze until firm, about 4 hours. I put M&M'S® into crust before filling.