Reduce butter to 1/4 cup for the crust and reduce the semi-sweet chocolate to 3 oz. (Use all the chocolate to make the filling and omit the chocolate curl garnish.) Prepare filling with milk instead of the half-and-half, and use COOL WHIP LITE Whipped Topping instead of the regular COOL WHIP.
How to Make Chocolate Curls
Melt chocolate as directed on package. Spread into very thin layer on baking sheet. Refrigerate 10 min. or until chocolate is firm, but still pliable. Push metal spatula firmly onto bottom of baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.)