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.) pkg. Cool Whip
1 (8") graham cracker crust, prepared

Heat chocolate and 2 tablespoons of 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 Cool Whip, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Store leftover pie in freezer.