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

MICROWAVE DIRECTIONS:

Microwave all but 3 squares of the chocolate with 1/4 cup of the milk in large microwave safe bowl on high (100%) 1 1/2 to 2 minutes or until chocolate is almost melted, stirring once. Stir until chocolate is completely melted.

Beat in cream cheese, sugar and remaining milk until well blended. Gently stir in whipped topping until smooth. Spoon into crust. Freeze until firm, about 4 hours.

Remove from freezer. Let stand about 30 minutes at room temperature or in refrigerator until pie can be easily cut.

Microwave remaining chocolate squares on high 30 to 60 seconds or until chocolate is almost melted, stirring once. Stir until chocolate is completely melted. Drizzle over pie. Store any leftover pie in freezer. Makes 8 servings.

RANCH TOP DIRECTIONS:

Heat chocolate and 1/4 cup milk in 3-quart saucepan over very low heat; stir constantly until chocolate is just melted. Remove from heat. Continue as directed.

NOTE: Makes 2 pies for 16 servings.

Preparation time: 15 minutes plus freezing. Microwave cooking time: 3 minutes.