1 sweet German chocolate bar (4 oz.)
1/3 c. milk
2 tbsp. sugar
1 (3 oz.) cream cheese, softened
1 (8 oz.) Cool Whip, thawed
1 graham cracker crust
1/2 c. chopped pecans

Heat chocolate bar and 2 tablespoons of milk in a small pot. Take the 2 tablespoons of milk out of the 1/3 cup of milk. Stir until the chocolate is melted. Then set it aside. Beat sugar into the cream cheese. Add remaining milk and chocolate mixture and beat until creamy and smooth. Fold Cool Whip into chocolate mixture. Spoon into graham cracker crust. Top with pecans. Keep in refrigerator.