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
1 (8 oz.) chocolate graham crust

Heat chocolate and 2 tablespoons milk in saucepan over low heat. Stir until melted. Beat sugar into cream cheese. Add remaining milk and chocolate mixture. Beat until smooth. Fold chocolate into whipped topping, blending until smooth. Spoon into crust. Freeze until firm (4 hours). Store leftovers in freezer.