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

Heat chocolate and 2 tablespoons milk in saucepan over low heat. Stir until chocolate is melted. Beat sugar into cream cheese. Add remaining milk and chocolate mixture. Beat until smooth. Fold chocolate mixture into whipped topping. Blend until smooth. Fold into crust and freeze about 3-4 hours.