Filling:\\
1 large pkg. instant chocolate pudding mix\\
2/3 c. milk\\
1 1/2 c. vanilla ice cream, slightly softened\\
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Mix. \\
Pour into a purchased round Graham cracker pie crust.\\
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Topping:\\
Top with 1- 8 oz. contain of whip topping.\\
Sprinkle with mini chocolate chips.\\
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For a 9x13 cake pan pie, triple the filling recipe and toppings.  \\
For 9x13 crust: crush 2-3 cellophane packages of graham crackers,\\
mix crushed cracker crumbs with 1 stick margarine,\\
a little white sugar and a optionally a little brown sugar.\\
Bake crust for 8 minutes @ 350 degrees.\\