1 (3 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
1/3 c. cocoa
1/3 c. milk
8 oz. container non-dairy whipped topping, thawed
1 (8 or 9 inch) graham cracker or plain baked crust

Combine cream cheese, sugar, and vanilla in small mixer bowl until blended. Add cocoa alternately with milk, beating until smooth. Gradually fold in whipped topping. Spoon into pie shell. Chill until firm, or freeze if desired. 2 cups heavy whipped cream and 1/4 cup sugar whipped until stiff can be substituted.