Rocky Road Ice Cream Shop Pie

• 1 12 cups cold milk or 1 12 cups half-and-half cream
• 3 12 ounces jell-o chocolate flavor instant pudding and pie filling mix (4-serving size)
• 3 12 cups Cool Whip, thawed
• 12 cup semi-sweet chocolate chips
• 12 cup miniature marshmallow
• 12 cup chopped nuts
• 1 prepared graham cracker crumb crust (6 ouces)

1. Pour milk into large bowl.
2. Add pudding mix and beat with a wire whisk until well blended, 1 to 2 minutes.
3. Let stand 5 minutes or until slightly thickened.
4. Fold whipped topping, chocolate chips, marshmallows, and nuts into pudding mixture.
5. Spoon into crumb crust.
6. Freeze pie until firm, about 6 hours or overnight.
7. Let stand at room temperature for 10 minutes before serving to soften.
8. Store leftover pie in the freezer.

cold milk, jello chocolate, semisweet chocolate chips, marshmallow, nuts, graham cracker crumb crust

Taken from www.food.com/recipe/rocky-road-ice-cream-shop-pie-206243 (may not work)