Thaw Cool Whip. Heat 1 pkg. (4 oz.) Baker's German Sweet Chocolate
and 2 T 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 chocolate mixture into whipped topping, blending until smooth.
Spoon into baked 8" Graham Cracker Crust. Freeze until firm, about 4 hours.
Garnish with chocolate curls, if
desired. Store any leftover pie in freezer.