4 oz Package German sweet chocolate, 1/3 c Milk, 2 tb Sugar, 3 oz Package cream cheese, softened, 3 1/2 c Whipped topping, thawed 1 8-inch graham cracker pie crust.
Directions:
Heat chocolate and 2 TBSP of the milk in saucepan 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 chocolate curls, if desired.
