Instructions: Thaw Cool Whip. Heat 1 pkg. (4 oz.) Bakers 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.

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