Ingredients
1-1/2 cups half-and-half cream1 package (3.9 ounces) instant chocolate pudding mix1 carton (8 ounces) frozen whipped topping, thawed1/3 cup semisweet chocolate chips1/3 cup miniature marshmallows1/3 cup chopped pecans1 graham cracker crust (9 inches)Miniature marshmallows, chopped pecans and chocolate sauce, optional
Preparation
In a large bowl, whisk cream and pudding mix for 2 minutes. Fold in whipped topping. Stir in the chocolate chips, marshmallows and pecans. Transfer to pie crust. Freeze until firm, about 6 hours. Remove from the freezer 10 minutes before serving.
