1 pkg. (4 oz.) sweet chocolate
2 tbsp. sugar
1 (8 oz.) Cool Whip non-dairy topping
1/3 c. milk
1 pkg. (3 oz.) cream cheese, soft
1 pkg. graham cracker crust

Heat chocolate and 2 tablespoons of milk over low heat, stirring until melted. Beat sugar into cream cheese, add remaining milk and chocolate mixture, beat until smooth. Fold Cool Whip into chocolate mixture, blend until smooth. Spoon mixture into crust, freeze about 4 hours, garnish with chocolate curls, if desired.