1 1/2 c. cold half & half
1 (4 serving) pkg. Jello chocolate instant pudding and pie filling
3 1/2 c. (8 oz.) Cool Whip, thawed
1/3 c. Baker's real semi-sweet chocolate chips
1/3 c. miniature marshmallows
1/3 c. chopped nuts
1 Keebler ready-crust brand graham cracker pie crust

Pour half & half in large bowl. Add pie filling. Beat with wire whisk until well blended, 1 minute. Let stand 5 minutes. Fold in whipped topping, 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. Serve. Store leftover pie in freezer.