1 pkg. (8 oz.) cream cheese, softened
1 1/2 c. cold half and half, light cream or milk
1 pkg. (4 serving size) Jello Milk Chocolate Flavor Instant Pudding and Pie Filling
3 1/2 c. (8 oz.) Cool Whip, whipped topping
1 pkg. (4 oz.) Baker's German's Sweet Chocolate, chopped
1 c. chopped honey-toasted pecans or plain pecans
1 pkg. chocolate pie crust

Beat cream cheese in large bowl of electric mixer at high speed until smooth. Add half and half and beat at low speed until well mixed. Add pie filling mix; beat until well blended, 1 minute. Fold in whipped topping, chocolate and pecans. Spoon into crust.

Freeze until firm, about 6 hours or overnight. Remove from freezer and let stand about 20 minutes to soften before serving. Store any leftover pie in freezer.