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

Heat chocolate and 2 tablespoons of the milk over low heat, stirring until melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture, beat until smooth. Fold Cool Whip into chocolate mixture and blend until smooth. Spoon mixture into crust. Freeze about 4 hours. Find Baker's German Sweet chocolate in baking section of your supermarket.