1 (4 oz.) pkg. Baker's German's sweet chocolate
1/3 c. milk
2 tbsp. sugar (optional)
1 (3 oz.) pkg. cream cheese
1 (8 oz.) whipped topping
1 graham cracker crust

Heat chocolate and 2 tablespoons milk in saucepan on low heat, stirring until chocolate is melted. Beat sugar into cream cheese (softened). Add remaining milk and chocolate mixture and beat until smooth. Fold in whipped topping and blend smoothly. Spoon into crust. Freeze until firm (4 hours). Store any leftover in freezer.