1 1/2 (4 oz.) pkgs. Baker's sweet chocolate
1/3 c. milk
2 tbsp. sugar
1 (4 oz.) pkg. cream cheese, softened
3 1/2 c. Cool Whip topping
1 graham cracker crust

Finely chop 1/2 package of chocolate. Heat remaining chocolate and 2 tablespoons of milk in saucepan over low heat. Stir until melted. Beat sugar into cream cheese. Add remaining milk and chocolate mixture. Beat until smooth. Fold in whipped topping. Blend until smooth. Fold in chopped chocolate bits. Spoon into pie crust. Freeze until firm, about 4 hours. Let stand 30 minutes before serving. Store leftover pie in freezer.