1 (4 oz.) pkg. Bakers German Sweet Chocolate
1/3 c. milk
2 tbsp. sugar (opt.)
1 (3 oz.) pkg. cream cheese, softened
1 (8 oz.) container Cool Whip
1 pkg. graham cracker 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, blend until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired. Store leftover pie in freezer.