Rocky Road Ice Cream Shop Pie
- 1 1/2 cups cold milk or half and half cream
- 1 pkg. (4 serving size) chocolate instant pudding
- 3 1/2 cups cool whip
- 1/2 each - semi-sweet chocolate chips, miniature marshmallows and chopped nuts
- 1 prepared graham cracker crust
Pour milk into large bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 5 minutes or until slightly thickened.
Fold whipped topping, chocolate chips, marshmallows and nuts into pudding mixture. Spoon into crumb crust.
Freeze pie until firm, about 6 hours. Remove from freezer. Let stnad at room temperature about 10 minutes before serving to soften. Store leftover pie in freezer.