1/3 c Semi-sweet chocolate chips
1 1/2 c Half & half or light cream
1/3 c Chopped nuts
1 Graham cracker pie crust
1 pk 4 serving chocolate pudding
1/3 c Miniature marshmallows
3 1/2 c (8 oz) whipped topping
Pour half and half into large bowl. Add pie filling mix.
Beat with wire whisk until well blended, about 1 minute.
Let stand 5 minutes. Fold in whipped topping, chocolate
chips, marshmallows and nuts. Spoon into pie crust.
Freeze until firm, about 6 hours or overnight. Remove
from freezer and let stand 10 minutes to soften before
serving. Store leftover pie in freezer.
