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 remaining milk and chocolate mixture and beat until smooth. Fold chocolate mixture into whipped topping, blending until smooth. Spoon into baked 20 cm Graham Cracker Crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired. Store any leftover pie in freezer.