1 (3 oz.) pkg. cream cheese, softened
1/2 c. sugar
1/3 c. milk
8 oz. container Cool Whip, thawed
8 or 9 inch graham cracker pie crust
1 tsp. vanilla
1/2 c. Hershey's cocoa

Combine cream cheese, sugar and vanilla in small mixer bowl until blended. Add cocoa alternately with milk, beating until smooth. Gradually add and fold Cool Whip topping in until combined. Spoon into pie shell. Chill until firm or freeze, if desired.