Ice Cream Shop Pie

1½ cups cold half and half or milk
1 pkg Jell-O® Instant Pudding and Pie Filling Mix, any flavor
1 8oz. carton frozen Cool Whip® Whipped topping, thawed

Ice Cream Shop Ingredients **See below**
1 Keebler Ready Crust® or other brand, Chocolate, Graham Cracker or Vanilla Crumb Crust

Pour half and half into a large bowl. Add pudding mix and beat with wire whisk until well blended 2 minutes. Let stand 5 minutes or until slightly thickened.

Fold whipped topping and Ice Cream Shop ingredients into pudding mixture.
Spoon into crust.

Freeze pie until firm, about 6 hours or overnight. Remove form freezer.
Let stand at room temp 10 minutes before serving to soften. Store any
leftover pie in freezer.

Make 8 servings

*Rocky Road Pie:
Use any Chocolate Flavor Pudding Mix and Chocolate Crumb Crust.
Fold in 1/2 cup each Nestle® Semisweet Real Chocolate Chips, miniature
marshmallows and chopped nuts with whipped topping.
Serve with chocolate sauce if desired.

*Toffee Bar Crunch Pie:
Use French Vanilla or Vanilla Flavor Pudding Mix and Graham Cracker Crumb Crust, spreading 1/3 cup Smucker’s® butterscotch sauce into bottom of crust before filling.

Fold in 1 cup chopped chocolate-covered English toffee bars with
whipping topping. Garnish with additional chopped toffee bars, if desired.

* Strawberry banana Split Pie:
Use French Vanilla or Vanilla Flavor Pudding Mix, reducing half and half to 3/4 cup and adding 3/4 cup pureed Birds Eye Quick Thaw Strawberries with half and half. Use Vanilla Crumb Crust and line bottom with banana slices. Garnish with whipped topping, maraschino cherries and chopped nuts. Serve with remaining strawberries, pureed, if desired.

*Chocolate Cookie Pie:
Use French Vanilla Flavor Pudding Mix and Chocolate Crumb Crust.
Fold in 1 cup chopped chocolate sandwich cookies (Oreos®) with whipped toping.

*Peppermint Stick Pie:
Use French Vanilla or Vanilla Flavor Pudding Mix and Chocolate Crumb Crust. Fold in 1/2 cup crushed hard peppermint candies, 1/2 cup Nestle® Semisweet Chocolate Chips and 2 tsp. peppermint extract with whipped topping.