1 pkg. (4 oz.) Baker's German Sweet Chocolate
1 pkg. (3 oz.) cream cheese, softened
8 inch graham cracker crumb crust
1/3 c. milk
2 tbsp. sugar
1 container (8 oz.) Bird's Eye Cool Whip, thawed

Heat chocolate and 2 tbsp. 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 four hours. Garnish with chocolate curls, if desired. Store any leftover pie in freezer.