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

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