The recipe yield is:
Originally from: "Austin American-Stateman, May 24, 1990 Heat chocolate and 2 TBSP of the milk in saucepan 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 in whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired. Recipe submitted by Abagail Willis.
Cakes; Chocolate; German