10 minute german sweet chocolate cream pie

1                    German chocolate cake mix
     1/3  cup           milk
   2      tablespoons   sugar -- optional
   1      package       cream cheese
   3 1/2  cups          Cool Whip -- 8-oz container
   8      "             Graham Cracker Crust

                                                            
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 8" Graham Cracker Crust. Freeze   
until firm, about 4 hours.  Garnish with chocolate curls, if
desired. Store any leftover pie in freezer.