1 1/2 c  Cold half and half or light
1/3 c  Bakers real semi-sweet choco
1    Jello chocolate instant pudd
& pie filling (4 serving siz
1/3 c  Miniature marshmallows
1/3 c  Chopped nuts
3 1/2 c  Cool Whip whipped topping
1    Graham cracker pie crust

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.