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Filling:
1 large pkg. instant chocolate pudding mix
2/3 c. milk
1 1/2 c. vanilla ice cream, slightly softened

Mix.
Pour into a purchased round Graham cracker pie crust.

Topping:
Top with 1- 8 oz. contain of whip topping.
Sprinkle with mini chocolate chips.

For a 9×13 cake pan pie, triple the filling recipe and toppings.
For 9×13 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.