4 oz. Baker's German sweet chocolate
1/3 c. milk
2 tbsp. sugar
3 oz. cream cheese, softened
8 oz. Cool Whip, thawed
1 graham cracker crust

Heat chocolate and 2 teaspoons of the milk over low heat, stirring until melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture. Beat until smooth. Fold Cool Whip into chocolate mixture and blend until smooth. Spoon mixture into crust. Freeze about 4 hours.