1 (4 oz.) pkg. Baker's German Sweet Chocolate
1/3 c. milk
2 tbsp. sugar
1 (3 oz.) pkg. cream cheese, softened
1 (8 oz.) container Cool Whip, thawed
1 (8") graham cracker crust, prepared

NOTE: For less sweet pie, eliminate the sugar.

Heat chocolate and 2 tablespoons of the milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth. Fold chocolate mixture into whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Store any leftover pie in freezer.