| 1 | 4 oz. | pkg. German's sweet chocolate |
| 1/3 | cup | milk |
| 2 | tbsp. | sugar (optional) |
| 1 | pkg. | cream cheese |
| 3½ | cups | Cook Whip® (8 oz. container) |
| 1 | 8" | graham cracker crust |
Thaw Cook Whip. Heat 1 pkg. (4 oz.) Baker's German Sweet Chocolate and 2 tablespoons 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.