Categories: Pies 
      Yield: 8 servings 
  
  1 1/2 c  Cold half and half or light 
    1/3 c  Bakers real semi-sweet choco 
      1 ea Jello chocolate instant pudd 
      1 x  & pie filling (4 serving siz 
    1/3 c  Miniature marshmallows 
    1/3 c  Chopped nuts 
  3 1/2 c  Cool Whip whipped topping 
      1 ea 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.