Microwave chocolate and 2 tablespoons milk in a large microwavable bowl on HIGH for 1½ to 2 minutes or until chocolate is almost melted, stirring halfway through. Stir chocolate until completely melted. Beat in cream cheese, sugar and remaining milk until well blended. Refrigerate 10 minutes. Stir in whipped topping until smooth. Spoon into crust. Freeze 4 hours or until firm. Garnish with additional whipped topping if desired. Let stand at room temperature 15 minutes or until pie can be cut easily. Yield: 8 servings. |