4 oz. Bakers German sweet chocolate
1/3 c. milk
2 tbsp. sugar
3 oz. cream cheese, softened
3 1/2 c. or an 8 oz. container Cool Whip
8 inch 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. Garnish with chocolate curls. Leftover pie must be stored in the freezer.