1 1/2 c. cold half and half (light cream and milk)
1 pkg. (4 serving) instant chocolate pudding & pie filling
3 1/2 c. (8 oz.) whipped topping
1 c. peanut butter cup candies, chopped
1 c. pkg. chocolate crumb crust

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