Ingredients
Scale
- 1 1/2 cups half and half cream
- 1 package (3.9 ounces) instant chocolate pudding mix
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1/3 cup semisweet chocolate chips
- 1/3 cup miniature marshmallows
- 1/3 cup chopped pecans
- 1 graham cracker crust (9 inches)
- Optional: Miniature marshmallows, chopped pecans, and chocolate sauce for topping
Instructions
- In a large bowl, whisk the half and half cream and instant chocolate pudding mix together for about 2 minutes until smooth.
- Fold in the thawed whipped topping gently until well blended and creamy.
- Stir in the semisweet chocolate chips, miniature marshmallows, and chopped pecans until evenly distributed.
- Transfer the mixture into the graham cracker crust and smooth it out.
- Cover with a freezer-safe cover or plastic wrap and freeze until firm, about 6 hours.
- Before serving, remove from the freezer about 10 minutes early to make slicing easier.
- If desired, top with extra miniature marshmallows, chopped pecans, and a drizzle of chocolate sauce.
Notes
Store leftovers tightly covered in the freezer for up to 2 months. Best eaten within a few days of thawing.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: no-bake dessert, chocolate pie, Rocky Road, summer dessert, frozen dessert