German Chocolate Cream Pie

Recipe is from Eunice Butlin.

1 pkg (4 ounces) Baker’s German’s Sweet Chocolate
1/3 cup milk
2 TB sugar
1 (3-oz) pkg cream cheese, softened
1 (8-oz) Cool Whip, thawed
8-inch graham cracker crumb crust

Heat chocolate and 2 TB 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 in Cool Whip and blend until smooth.

Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired. Store leftover pie in the freezer.