1 (12-ounce) package or 2 cups semisweet chocolate chips
1/3 cup whole milk
2 tablespoons granulated sugar
1 (3-ounce) package cream cheese, softened
1 (8-ounce) container frozen nondairy whipped topping, thawed
1 (8 or 9-inch) graham cracker pie crust
In a small saucepan, heat chocolate chips and milk over low heat, stirring until melted. Let cool.
In a large bowl, beat together sugar and cream cheese. Add chocolate mixture and beat until smooth. Fold in whipped topping to blend.
Spoon mixture into pie crust. Freeze about 4 hours to set.
Makes 8 servings.