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Beat cream cheese in large bowl of an electric mixer at high speed until smooth. Add half and half and beat a low speed until well mixed. Add pie filling mix; beat until well blended, 1 minute. Fold in whipped topping, chocolate, and pecans. Spoon into crust. Freeze until firm, about 6 hours or overnight. Remove from freezer and let stand about 20 minutes before serving. Store any leftover pie in freezer.
By Robin from Washington, IA
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