|4||Ounce(oz)||baker's german sweet chocolate, broken into large pieces|
|3||Ounce(oz)||cream cheese, at room temperature|
|8||Ounce(oz)||cool whip, thawed|
|1||premade 9 inch graham cracker crust|
Combine the chocolate and 2 tablespoons of the milk in a saucepan and heat over low heat, stirring constantly, until the chocolate melts. Remove from heat. Beat the cream cheese and sugar with an electric mixer on medium speed, until smooth and free of lumps, scraping down the sides of the bowl several times, about 1 to 2 minutes. Add the remaining milk and the chocolate mixture, and beat until smooth. Fold in the Cool Whip. Spoon the mixture into the crust, cover it, and freeze for at least 4 hours or up to 1 day. Remove the pie from the freezer about 30 minutes before serving.