1 1/2 c. cold half n' half or light cream
1 pkg. chocolate instant pudding & pie filling
8 oz. Cool Whip, thawed or whipped topping
1/3 c. semi-sweet chocolate chips
1/3 c. miniature marshmallows
1/3 c. chopped nuts
1 Keebler ready-crust graham pie crust

Pour half 'n half or light cream into a large bowl. Add the pie filling mix. Beat with a wire whisk until well blended, about 1 minute. Let stand for about 5 minutes. Fold in Cool Whip, chocolate chips, marshmallows and nuts. Spoon into the crust. Freeze until firm, about 6 hours or overnight. Remove from the freezer and let stand 10 minutes to soften, before serving. Store any leftover pie in the freezer.