1 pkg. (4 oz.) Bakers German Chocolate 1/3 C. milk 2 T. sugar (optional) 1 pkg. (3 oz) cream cheese, softened 1 container (8 oz) Cool Whip 1 graham cracker crust (packaged)
Heat chocolate and 2 Tb. of the milk over low heat, stirring until melted. Beat sugar into cream cheese. Add remaining milk and chocolate. Beat until smooth. Fold Cool Whip into chocolate mixture. Spoon mixture into crust and freeze about 4 hours.
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