1 (4 oz.) pkg. sweet cooking chocolate
1/3 c. milk
2 tbsp. sugar
1 (3 oz.) pkg. cream cheese, softened
1/2 tsp. peppermint extract
1 (8 oz.) container frozen whipped topping, thawed
Easy crumb crust - recipe follows

Heat chocolate and 1 tablespoon of the milk in pan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk, the chocolate mixture and peppermint extract and beat until smooth. Fold chocolate mixture into whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired. Store any leftover pie in freezer.

EASY CRUMB CRUST:

Combine 1 1/4 cups fine chocolate wafer crumbs and 1/4 cup melted butter. Press firmly on bottom and sides of 9 inch pie pan. Chill at least 1 hour.