1 package (4 oz) Baker's German Sweet Chocolate
1/3 c milk
2 T sugar
1 package (8 oz) cream cheese, softened
3 1/2 c (8 oz) Cool Whip topping, thawed
8 inch graham cracker crumb crust
Heat chocolate and 2 tablespoons of the mik 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 whipped cream and chocolate curls if desired. Store any leftover pie in freezer.