1 pkg. (4 oz.) sweet chocolate
1/3 c. milk
2 tbsp. sugar
1 pkg. (3 oz.) cream cheese, softened
3 1/2 c. or 1 container Cool Whip
1 baked 8 inch graham cracker crumb crust, cooled

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 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.