1 (4 oz.) pkg. Baker's German's sweet chocolate
1/3 c. milk
2 tsp. sugar (optional)
1 (3 oz.) pkg. cream cheese, softened
3 1/2 c. (or 8 oz.) Birds Eye Cool Whip non-dairy whipped topping, thawed
8 inch 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, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired. Store any left over pie in freezer.