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

Heat chocolate and 2 Tbsp. of the milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese and remaining milk and chocolate mixture and beat until smooth. Fold in Cool Whip, blending until smooth. Spoon into crust. Freeze until firm about 4 hours.