2 pkgs. (4 oz. each) Bakers' Germans sweet chocolate
1/2 c. milk
1 pkg. (8 oz.) Philadelphia brand cream cheese, softened
2 tbsp. sugar, optional
3 1/2 c. (8 oz.) Cool Whip non dairy whipped topping, thawed
1 chocolate wafer crumb crust (9 inch)

Heat all but 3 squares chocolate with 1/4 cup milk in large microwaveable bowl on high 1 1/2 to 2 minutes. Stir until completely melted or heat in heavy saucepan over very low heat.

Beat in cream cheese, sugar and remaining milk. Gently stir in whipped topping until smooth. Spoon into crust. Freeze until firm. Remove from freezer. Let stand 30 minutes at room temperature until pie can be cut easily.

Melt remaining chocolate about 15 seconds; drizzle over pie.