1 1/2 c. light cream
3 1/2 c. Cool Whip
1/3 c. semi-sweet chocolate chips
1 graham cracker pie crust
Half & half cream may be used
1 pkg. (4 oz.) chocolate or chocolate fudge instant pudding
1/3 c. mini marshmallows
1/3 c. chopped nuts

Pour cream into large bowl. Add pudding mix. Beat with wire whisk until well blended, about 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 before serving. Store any leftover pie in freezer.