1 pkg. (4 oz.) Bakers German sweet chocolate
1/3 c. milk
2 tbsp. sugar (optional)
1 pkg. (3 oz.) cream cheese, softened
3 1/2 c. (8 oz.) thawed Cool Whip
Graham cracker crumb crust or chocolate pie crust

Heat chocolate and 2 tablespoons of 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, blending 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.