6 oz. semi-sweet chocolate chips
1/2 c. milk
3 tbsp. sugar
4 1/2 oz. cream cheese, softened
12 oz. frozen whipped topping, thawed
1 (9-inch) baked pie shell or a 9-inch graham cracker crust
1/2 pt. whipping cream
1 tbsp. confectioners' sugar
1 tsp. vanilla
Chocolate curls for garnish (optional)

In a double boiler melt the chocolate with 1/4 cup milk. Stir well. Beat the sugar into the cream cheese and add the remaining 1/4 cup milk and the chocolate mixture and beat until smooth. Fold into the whipped topping. Spoon into crust. Freeze. When pie is frozen, whip the cream and add sugar and vanilla. Spread on frozen pie. Sprinkle with chocolate curls. Return to freezer. When firm, cover well. Let stand in refrigerator to thaw partially before serving. Serves 8-10.