1 1/2 c. cold half and half
1 pkg. vanilla instant pudding
1 1/2 c. Cool Whip
1 c. crushed fudge sandwich cookies
1 chocolate graham crust

Pour half and half into large bowl. Add pie filling mix. Beat with wire whisk until well blended (approximately 1 minute). Let stand for 5 minutes. Fold in whipped topping and crushed Keebler E. L. Fudge Chocolate Sandwich Cookies. 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. 8 servings.