1 (4 oz.) pkg. Baker's German Sweet Chocolate
1/3 c. milk
2 tbsp. sugar (optional)
1 (3 oz.) pkg. cream cheese, softened
1 (12 oz.) container of Cool Whip (don't use the fat free type - low fat is fine or regular)
1 prepared graham or cookie pie crust (I generally use the ready-made Oreo Cookie Pie Crust)

Heat chocolate and 2 tbsp. milk over low heat, stirring until melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture, beat until smooth. Fold 8 oz. of the Cool Whip into the chocolate mixture and blend until smooth. Spoon mixture into crust. Top with remaining 4 oz. of cool whip.

I usually shave some chocolate to decorate the top, or you could put crushed Heath Bars, or whatever you like.

Freeze for about 4 hours, or leave in refrigerator for 8 hours.