1 1/2 c. cold half and half or milk
1 pkg. (4 serving size) Jello instant pudding & pie filling, any flavor
3 1/2 c. (8 oz.) Cool Whip whipped topping, thawed
Ice Cream Shop Ingredients
1 packaged chocolate, graham cracker or vanilla crumb crust

Pour half and half into large bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 5 minutes or until slightly thickened.

Fold whipped topping and Ice Cream Shop ingredients into pudding mixture. Spoon into crust.

Freeze pie until firm, about 6 hours or overnight. Remove from freezer. Let stand at room temperature about 10 minutes before serving to soften. Store any leftover pie in freezer. Makes 8 servings.

ROCKY ROAD PIE: Use any chocolate flavor pudding mix and chocolate crumb crust. Fold in 1/2 cup each Baker's semi-sweet real chocolate chips, Kraft miniature marshmallows and chopped nuts with whipped topping. Serve with chocolate sauce, if desired.

TOFFEE BAR CRUNCH PIE: Use French vanilla or vanilla flavor pudding mix and graham cracker crumb crust, spreading 1/3 cup butterscotch sauce onto bottom of crust before filling. Fold in 1 cup chopped chocolate covered English toffee bars (about 6 bars) with whipped topping. Garnish with additional chopped toffee bars, if desired.

STRAWBERRY BANANA SPLIT PIE: Use French vanilla or vanilla flavor pudding mix, reducing half and half to 3/4 cup and adding 3/4 cup pureed Birds Eye Quick Thaw Strawberries with the half and half. Use vanilla crumb crust and line bottom with banana slices. Garnish with whipped topping, maraschino cherries and chopped nuts. Serve with remaining strawberries, pureed, if desired.

CHOCOLATE COOKIE PIE: Use French vanilla or vanilla flavor pudding mix and chocolate crumb crust. Fold in 1 cup chopped chocolate sandwich cookies with whipped topping.

PEPPERMINT STICK PIE: Use French vanilla or vanilla flavor pudding mix and chocolate crumb crust. Fold in 1/2 cup crushed hard peppermint candies, 1/2 cup Baker's semi-sweet real chocolate chips and 2 teaspoons peppermint extract with whipped topping.