1 pkg. (4 oz.) Baker's German sweet chocolate
1/3 c. milk
2 tbsp. sugar
1 pkg. (3 oz.) cream cheese, softened
3 1/2 c. or 1 (8 oz.) Birds Eye Cool Whip non-dairy whipped topping, thawed
8 inch graham cracker crumb crust

Heat chocolate and 2 tablespoons of the milk in the 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 in whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Store any leftover pie in freezer.

CHOCOLATE MINT PIE: Prepare as above, adding 1/2 teaspoon peppermint extract to chocolate-cream cheese mixture.