1 1/2 c. half and half
1 pkg. 4 serving size Jello instant chocolate pudding
3 1/2 c. Cool Whip (8 oz. size)
1 c. Reese's peanut butter cups (chopped)
1 chocolate graham cracker crust

Beat half and half and pudding mix for 1 minute. Let stand 5 minutes. Stir in Cool Whip and Reese's cups. Pour mixture into crust. Cover and store in freezer overnight.