Microwave chocolate and 2 Tbsp. of the milk in
large microwaveable bowl on HIGH 1-1/2 to 2 min.
or until chocolate is almost melted, stirring
after each min. Stir until chocolate is
completely melted. Add cream cheese, sugar and
remaining milk; beat with wire whisk until well
blended. Refrigerate 10 min. to cool.
Add whipped topping; stir gently until well
blended. Spoon into crust.
Freeze 4 hours or until firm. Let stand at room
temperature or in refrigerator about 15 min. or
until pie can be cut easily. Store leftover pie