Chocolate Mousse Pie

• 1 Bar (4 ounce) German Sweet Chocolate, chopped
• 1/3 cup milk
• 4 ounces Cream Cheese, softened
• 2 tablespoons Sugar
• 1 container (12 ounce) Cool Whip, thawed
• 1 – 9 inch Prepared Graham Cracker Crust

Microwave chocolate and 2 tablespoons of the milk in a large microwaveable bowl on high for 1-1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is melted and mixture is smooth. Blend in cream cheese, sugar, and remaining milk with wire whisk. Refrigerate 10 minutes. Gently fold in 3-1/2 cups of the whipped topping until no streaks remain. Spoon into crust. Freeze pie 4 hours. Before cutting pie, let stand at room temperature 15 minutes. Serve with remaining whipped topping. Store pie in freezer.