1 (4 oz.) pkg. Baker's German sweet chocolate
1/3 c. milk
2 tbsp. sugar (optional)
1 (3 oz.) pkg. cream cheese, softened
3 1/2 c. (8 oz.) thawed Bird's Eye Cool Whip whipped topping
1 pkg. graham cracker crumb 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, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours.

Remove from freezer 30 minutes before serving and keep chilled in refrigerator. Garnish with chocolate curls, if desired. Store any leftover pie in freezer.