1 (4 oz.) pkg. Baker's German's sweet chocolate
1/3 c. milk
2 tbsp. sugar (optional)
1 (3 oz.) pkg. cream cheese, softened
1 (8 oz.) container Birds Eye Cool Whip Non-Dairy Whipped Topping, thawed
1 pkg. graham cracker crust

Heat chocolate and 2 tablespoons of the milk over low heat, stirring until melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture. Beat until smooth. Fold Cool Whip into chocolate mixture and blend until smooth. Spoon mixture into crust. Freeze about 4 hours.

Find Baker's German's sweet chocolate in the baking section of your supermarket.