1 1/2 c. cold half and half, light cream or milk
1 pkg. instant chocolate pudding
3 1/2 c. Cool Whip
1 c. chopped peanut butter cup
1 pkg. graham cracker crust

Pour half and half into large bowl. Add pie filling. Beat with wire whisk until well blended 1 minute. Let stand 5 minutes.

Fold in Cool Whip and chopped candies. Spoon into crust. Freeze until firm about 6 hours or overnight. Remove from freezer and let stand 10 minutes to soften before serving. Store leftovers in freezer.