4 oz. Baker's German sweet chocolate
1/3 c. milk
2 tbsp. sugar
3 oz. cream cheese (softened)
3 1/2 c. Cool Whip
Graham cracker crust

Heat chocolate and 2 tablespoons 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. Spoon into crust. Freeze until firm (about 4 hours). Store any leftover pie in freezer.