ROCKY ROAD ICE CREAM SHOP PIE

Set out bowls of extra toppings and let each person create his or her own special dessert.

1 1/2 cups cold milk, half-and-half or light cream
1 (4-serving size) package Jell-O Chocolate Flavor Instant Pudding & Pie Filling
1 (8 ounce) tub Cool Whip Whipped Topping, thawed
1/3 cup Baker’s Semi-Sweet Real Chocolate Chips
1/3 cup miniature marshmallows
1/3 cup chopped nuts
1 prepared chocolate flavor crumb crust (6 ounce or 9 inch)
chocolate sauce (for serving)

Pour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Gently stir in whipped topping, chips, marshmallows and nuts. Spoon into crust.

Freeze 6 hours or overnight.

Let stand at room temperature or in refrigerator 15 minutes or until pie can be cut easily. Top each serving with chocolate sauce, additional chocolate chips, miniature marshmallows and nuts, if desired.

VARIATIONS:

ORIGINAL ICE CREAM PIE:
Prepare Rocky Road Ice Cream Shop Pie as directed, omitting chips, marshmallows and nuts and using any flavor Jell-O Instant Pudding & Pie Filling and any flavor crumb crust.

COOKIES AND CREAM PIE:
Prepare Rocky Road Ice Cream Shop Pie as directed, omitting chips, marshmallows and nuts and using Jell-O Vanilla Flavor Instant Pudding & Pie Filling. Stir in 1 cup chopped chocolate sandwich cookies with whipped topping. Spoon into chocolate flavor crumb crust. Garnish with additional chocolate sandwich cookies, if desired.

Makes 8 servings
From: Recipelink.com
Source: Recipe booklet: Kraft All-Time Favorite Summer Recipes, 2001