1 (9 oz.) graham cracker crust
2 (4 oz.) pkgs. chocolate instant pudding
2 c. cold milk
4 sq. semi sweet chocolate, melted
1 (8 oz.) whipped topping, thawed

In a medium bowl, combine milk and pudding; beat with mixer until well blended (about 3 minutes). Gradually mix in chocolate until smooth. Fold in whipped topping. Turn into the pie crust shell. Freeze until firm (about 4 hours.)