1 pkg. sweet chocolate
1/3 c. milk
2 tbsp. sugar
1 pkg. cream cheese, soft
3 1/2 c. Cool Whip
1 pkg. graham cracker crust

Heat chocolate and 2 tablespoons milk in saucepan on low heat until melted. Beat sugar into cream cheese. Add remaining milk and chocolate mixture. Beat until smooth.

Fold in whip topping until smooth. Spoon into crust. Freeze until firm about 4 hours. Remove 30 minutes before serving. Keep refrigerated. Store leftover pie in freezer.