4 oz. German sweet chocolate bar
1/3 c. milk
2 tbsp. sugar
1 pkg. cream cheese
3 1/2 c. dessert topping (whipped cream), thawed
1 graham cracker 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 until smooth. Fold in whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired.