1 (4 oz.) pkg. Baker's German sweet chocolate
1/3 c. evaporated milk
2 tbsp. sugar
1 (3 oz.) pkg. cream cheese, softened
1 (8 oz.) Cool Whip topping, thawed
1 (8 inch) graham cracker crust

Heat chocolate and 2 tablespoons milk over low heat, stirring until melted. Beat sugar into cream cheese, add rest of milk and chocolate mixture, and beat until smooth. Fold chocolate mixture into whipped topping, blend until smooth. Spoon into crust. Freeze until firm - about 4 hours. Let stand at room temperature about 10-15 minutes before serving.