1 pkg. (4 oz.) Baker's German sweet chocolate
1/3 c. milk
2 tbsp. sugar (optional)
1 (3 oz.) pkg. cream cheese, softened
1 (8 oz.) container Bird's Eye Cool Whip whipped topping (thawed)
1 baked 8 inch graham cracker crumb crust - cooled (or chocolate cookie crumb
crust)

Heat chocolate and 2 tablespoons of 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 chocolate mixture into whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired. Store any leftover pie in freezer.