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

Heat chocolate and 2 tablespoons milk in top of double boiler over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth. Spoon into crust. Freeze until firm, about 4 hours. If any left over, store in freezer.