Graham cracker pie shell
1 (4 oz.) bar sweet cooking chocolate
1/2 c. water
1 (8 oz.) pkg. cream cheese, softened
1/2 c. packed brown sugar
1 tsp. vanilla
Dash of salt
2 c. whipped topping

Heat water and chocolate in small saucepan over low heat until chocolate is just melted. Stir constantly. Let cool 10 to 15 minutes. In large bowl with electric mixer, beat cream cheese and sugar. Add vanilla and salt. Slowly beat chocolate into cheese mixture. Refrigerate 1 hour or until very thick. Fold in whipped topping. Turn into pie crust. Freeze 4 hours. To serve, set pie plate in warm water for 1 minute before cutting. Makes 8 servings.