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1 pkg.(4oz) sweet baking chocolate 1/3 cup milk, divided
4 oz cream cheese, softened 1 tub ( 12oz) whipped topping, thawed
1 prepared graham cracker crust

Microwave chocolate & 2 TBSP. of milk in large microwaveable bowl on HIGH 1 to 2 minutes
or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Beat in cream cheese, sugar & remaining milk with wire whisk until blended.
Refrigerate 10 minutes. Gently stir in 3 cups of the whipped topping until smooth.
Spoon into crust. Freeze 4 hours. Let stand at room temperature15 minutes before cutting pie.
Serve with remaining whipped topping. Store pie in freezer.