How to make it

  • Pour half and half or cold milk into large bowl
  • Add pudding mix
  • Beat with wire whisk until well blended, 1-2 minutes
  • Let stand 5 minutes or until slightly thickened
  • Fold whipped topping and chocolate chips, marhmallows and nuts into pudding mixture
  • Sopoon into crust
  • Freeze pie until firm about 6 hours or overnight
  • Remove from freezer
  • Let stand at room temperature about 10 minutes before serving to soften
  • Store any leftover pie in freezer

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