1 pkg. (4 oz.) Baker's German sweet chocolate
1 pkg. (3 oz.) cream cheese (softened)
3 1/2 c. thawed Cool Whip
1/3 c. milk
2 tbsp. sugar
9 inch Keebler ready crust graham cracker pie crust

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 4 hours. Garnish with chocolate curls, if desired. Store any leftover pie in freezer.