1 1/2 cups half and half
1 3.9 ounce package instant chocolate pudding mix
1 8 ounce container frozen whipped topping, thawed
1/3 cup semi-sweet mini chocolate chips
1/3 cup mini marshmallows, plus more for topping
1/3 cup chopped pecans, plus more for topping
1 9-inch graham cracker crust
bottled chocolate sauce
In large bowl, whisk cream and pudding for 2 minutes. Fold in the whipped topping (you just fold it in David). Stir in the chocolate chips, marshmallows and pecans. Pour mixture into pie shell, spread evenly. Cover and freeze until firm (6 hours or overnight). Remove from freezer 10 minutes before serving. Top with extra marshmallows and pecans and drizzle with chocolate sauce.
