1 4 oz. package Baker's German Sweet Chocolate
1/3 cup milk
2 tablespoons sugar
1 3 oz. package cream cheese, softened
1 8 oz. container Cool Whip, thawed
1 8-inch graham cracker crust, prepared
Heat chocolate and 2 tablespoons of 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. Fold chocolate mixture into whipped topping, blending until smooth. Fold chocolate mixture into whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Store any leftover pie in the freezer.