1 package (4 oz.) Baker’s German’s Sweet Chocolate
1/3 cup milk
2 tablespoons sugar (optional)
1 package (3 oz.) cream cheese, softened
1 container (8 oz.) Cool Whip Whipped Topping, thawed
1 baked 8-inch graham cracker crumb crust, cooled.
Heat chocolate in 2 tablespoons of the milk over low heat, stirring until melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture. Beat until smooth. Fold in whipped topping. Spoon into crust. Freeze until firm, about 4 hours. Store any leftover pie in freezer.
