1 (4 oz.) pkg. Baker's German sweet chocolate
1/3 c. milk
2 tbsp. sugar (optional)
1 (3 oz.) pkg. cream cheese, softened
1 (8 oz.) container Cool Whip whipped topping, thawed
1 prepared 8 or 9 inch 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 additional whipped topping and chocolate curls, if desired. Let stand at room temperature for about 1 hour before serving. Store any left over pie in freezer.