Ingredients Jump to Instructions ↓

  1. 1 pkg. (8 oz.) cream cheese, softened

  2. 1 1/2 c. cold half and half, light cream or milk

  3. 1 pkg. (4 serving size) Jello Milk Chocolate Flavor Instant Pudding and Pie Filling

  4. 3 1/2 c. (8 oz.) Cool Whip, whipped topping

  5. 1 pkg. (4 oz.) Baker's German's Sweet Chocolate, chopped

  6. 1 c. chopped honey-toasted pecans or plain pecans

  7. 1 pkg. chocolate pie crust

Instructions Jump to Ingredients ↑

  1. Beat cream cheese in large bowl of electric mixer at high speed until smooth. Add half and half and beat at low speed until well mixed. Add pie filling mix; beat until well blended, 1 minute. Fold in whipped topping, chocolate and pecans. Spoon into crust.

  2. Freeze until firm, about 6 hours or overnight. Remove from freezer and let stand about 20 minutes to soften before serving. Store any leftover pie in freezer.


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