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

Heat chocolate and 2 tablespoons milk in a small 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 chocolate mixture into whipped topping, blending until smooth. Spoon mixture into crust. Cover and freeze until firm, about 4 hours.