4 HRS 10 MIN
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 in freezer.