1 graham cracker crust in pie shell
1 (4 oz.) pkg. German sweet chocolate
1/3 c. milk
1 (3 oz.) pkg. cream cheese, softened
1 (8 oz.) container Lite Cool Whip Topping, thawed

Heat chocolate and 2 tablespoons of milk over low heat, stirring constantly until chocolate is melted. Beat cream cheese and remainder of milk in a fairly large bowl, then beat into it the chocolate mixture. Beat until smooth. Fold in Cool Whip and mix well. Pour into crust, cover with plastic wrap and freeze. To serve, remove from freezer to refrigerator for 20 minutes. Top with dabs of Cool Whip.