4 oz. German sweet chocolate
1/3 c. milk
2 tbsp. sugar
3 oz. cream cheese, softened
3 1/2 c. Cool Whip, thawed
8-inch graham cracker crumb crust

Heat chocolate and 2 tablespoons of the milk in a saucepan over low heat, stirring until chocolate is melted. In a separate bowl beat sugar into cream cheese. Add the remaining milk and the melted chocolate to the cream cheese mixture; beat until smooth.

Spoon into the crust; freeze until firm, about 4 hours. Garnish with chocolate curls if desired. Store any leftover pie in the freezer.