1 (8 oz.) pkg. cream cheese
1 1/2 c. cold half and half, light cream or milk
1 (4 oz.) pkg. chocolate instant pudding
3 1/2 c. (8 oz.) Cool Whip
1 (4 oz.) pkg. sweet chocolate chips
1 c. chopped pecans
1 pkg. chocolate pie crust

Beat cheese in large bowl at high speed until smooth. Add liquid and beat at low speed until well mixed. Add pie filling, beat until well blended, 1 minute. Fold in topping, chocolate and pecans. Spoon into crust. Freeze until firm, about 6 hours or overnight. Remove from freezer and let stand about 20 minutes to soften before serving. Store any leftover pie in freezer.