1 (8 oz.) pkg. cream cheese, softened
1 1/2 c. cold half and half
1 (4 serving size) pkg. Jello, milk chocolate flavor instant pudding and pie filling
3 1/2 c. Cool Whip, thawed; 8 oz.
1 (4 oz.) pkg. Bakers German sweet chocolate, chopped
1 c. chopped honey roasted pecans
1 ready crust chocolate pie crust

Beat cream cheese in large bowl of electric mixer at high speed until smooth. Add half and half and beat at low speed until well mixed. Add pudding mix; beat until well blended (1 minute or so). Fold in Cool Whip, 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 leftovers (if any) in freezer.