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1 (4 oz.) pkg. Baker's German sweet chocolate
1/3 c. milk
2 tbsp. sugar
1 (3 oz.) pkg. cream cheese, softened
8 oz. tube Cool Whip
Graham cracker crust

Heat chocolate and 2 tablespoons of the milk over low heat, stirring until melted. Beat sugar into cream cheese; add chocolate mixture and remaining milk. Beat until smooth. Fold in Cool Whip and blend until smooth. Spoon mixture into crust. Garnish with chocolate curls if desired. Refrigerate or freeze.