1 graham cracker pie crust shell
1 c. sour cream
1 c. milk
1 (3 1/4 oz.) box instant chocolate pudding
1 (8 oz.) container whipped topping, thawed

In mixing bowl beat sour cream and milk together until smooth Gradually add pudding and beat until thoroughly combined and slightly thickened. Fold 1 1/2 cups whipped topping into chocolate mixture. Pour filling into graham shell. Top with remaining whipped topping. Chill until firm, about 2 to 3 hours. If desired, sprinkle with chocolate curls. Serves 6.