German Sweet Chocolate Cream Pie

1 package German sweet chocolate (4 oz)
1/3 cup milk
2 tablespoons sugar -- optional
1 package cream cheese
3 1/2 cups Cool Whip -- 8-oz container
8 " Graham Cracker Crust

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 the 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.