1 (4 oz.) pkg. German sweet chocolate
1/3 c. milk
2 tbsp. sugar
1 pkg. (3 oz.) cream cheese, softened
8 oz. Cool Whip, thawed
8 inch graham cracker pie crust

Heat chocolate and 2 tablespoons of the milk in a 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. Garnish with chocolate curls, if desired. Store in freezer.