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.

Originally from: "Austin American-Stateman, May 24, 1990 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.

Recipe submitted by Abagail Willis.

Yields
1 Servings