1 pt. vanilla ice cream
1 c. milk
1 pkg. instant chocolate pudding

Blend ice cream and milk lightly in bowl. Add pudding. Beat until just mixed, approximately 1 minute. Pour at once into a 9-inch baked pie shell. Let stand in refrigerator about 1 hour. Keeps up to 24 hours in the refrigerator.

For variation, use strawberry instant pudding with strawberry ice cream, lemon instant pudding with pineapple ice cream or vanilla instant pudding with pistachio ice cream.