2 (4 oz.) pkgs. Baker's German sweet chocolate
1/2 c. milk
1 (8 oz.) pkg. Philadelphia cream cheese, softened
2 tbsp. sugar (optional)
3 1/2 c. (8 oz.) Cool Whip non-dairy whipped topping, thawed
1 chocolate wafer crumb crust (9 inch)

Heat all but 3 squares chocolate with 1/4 cup milk in heavy saucepan over very low heat. Beat in cream cheese, sugar, and remaining milk. Gently stir in whipped topping until smooth.

Spoon into crust. Freeze until firm. Remove from freezer. Let stand 30 minutes at room temperature until pie can be cut easily. Melt remaining chocolate about 15 seconds; drizzle over pie.