1 1/2 c. cold half & half
1 pkg. Jello (4 serving size) chocolate or chocolate fudge flavor instant pudding & pie filling
3 1/2 c. (8 oz.) Cool Whip
1/3 c. Baker's real semi-sweet chocolate chips
1/3 c. miniature marshmallows
1/3 c. chopped nuts
1 graham cracker crust

Pour half & half into large bowl. Add pie filling mix. Beat with wire whisk until well blended, about 1 minute. Let stand 5 minutes. Fold in Cool Whip, chocolate chips, marshmallows and nuts. Spoon into 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.