1 1/2 c. cold half and half, light cream or milk
3 1/2 c. Cool Whip (8 oz.), thawed
1 c. chopped peanut butter cup candies, Reese's or Butterfinger
1 pkg. chocolate crumb crust
1 sm. pkg. Jello instant chocolate pudding

Pour the half and half into a large bowl. Add the pudding mix. Beat with a wire whisk until well blended, about 1 minute. Let stand for 5 minutes. Then fold in the whipped topping and chopped candies. Spoon into the prepared crust. Freeze until firm, about 6 hours or overnight. Remove from the freezer and let stand 10 minutes to soften before serving. Store the leftovers in the freezer.