1 (9-inch) chocolate crumb crust
1/2 cup milk, divided
2 pkgs (4-oz each) German Sweet Chocolate, divided
1 bar (8-oz) cream cheese
1 carton (8-oz) frozen whipped topping, thawed
In a large microwave-safe bowl, microwave all but 3 squares of the German chocolate with half the milk. Cook for 1 to 1 1/2 minutes, stir, and cook until chocolate is almost melted. Stir until the chocolate is melted completely. Beat in the cream cheese and last half of the milk until well blended. Gently stir in the whipped topping until smooth. Spoon mixture into the chocolate crumb crust. Freeze until firm, approximately 4 hours.
Remove pie from freezer and let stand at room temperature for about a half hour or in the refrigerator until pie can be cut.
Microwave the remaining chocolate squares on high 30 to 60 seconds or until almost melted, stirring once. Stir until the chocolate is completely melted. Drizzle over the pie.
Leftover pie should be refrigerated.
This is basically a Kraft Foods Recipe with a few changes of my own.