1 pkg. (4 oz.) Baker's German Sweet Chocolate
1/3 c. milk
2 tbsp. sugar (optional)
1 pkg. (3 oz.) cream cheese, softened
3 1/2 c. (8 oz.) Cool Whip, thawed
1 graham cracker crumb crust

Heat chocolate and 2 tablespoons of the milk in saucepan over low heat, stirring until chocolate is melted.

Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth. Fold in whipped topping, blend until smooth.

Spoon into crust. Freeze until firm, about 4 hours. Remove from freezer 30 minutes before serving and keep chilled in refrigerator. Garnish with chocolate curls, if desired. Store any leftover pie in freezer.