1 package (4 oz) sweet chocolate or semi-sweet if preferred
1/3 cup milk, divided
2 tablespoons sugar
1 package or 3 oz of cream cheese, softened
1 container (8 oz) whipped cream
1- 8” graham cracker crust
Heat chocolate and 2 tablespoons of the milk in a saucepan or double boiler on low heat, stirring until melted. Beat sugar into the cream cheese in a large separate mixing bowl, just enough to blend. Add remaining milk, chocolate mixture and whipped cream to cream cheese blend. Lightly fold to combine. Spoon mixture into crust. Using the cover of the graham cracker crust, cover the pie and place it into the freezer until firm, about 4 hours. Before serving the pie, thaw for 10 minutes.
Submitted by Marjory Wooten of Milledgeville