1 pkg. (4 oz.) German sweet chocolate
1/3 c. milk
2 tbsp. sugar (optional)
1 pkg. (3 oz.) cream cheese, softened
1 (8 oz.) container Cool Whip
1 graham cracker crust

Heat chocolate and 2 tablespoons of milk over low heat, stirring until melted. Beat sugar into creamed cheese. Add remaining milk and chocolate mixture. Beat until smooth. Fold Cool Whip into chocolate mixture and blend until smooth. Spoon into crust. Freeze 4 hours.