1 (18 ounce) package fresh and frozen chocolate covered fruit cocktail
1 (3 ounce) package instant chocolate pudding mix
2 eggs
1 1/2 cups milk
1 1/2 cups white sugar
1/2 cup milk
1/4 teaspoon ground cinnamon
1 (9 inch) prepared graham cracker crust
1 (8 ounce) can evaporated milk
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can chopped pecans
1 (8 ounce) envelope instant chocolate pudding mix
2 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 1/2 cups chopped walnuts
2 cups white sugar
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup chopped pecans
In a large bowl, stir together chocolate covered fruit cocktail, pudding mix, eggs, milk, sugar, cinnamon and whipped topping until smooth. Pour mixture into pastry crust and sprinkle graham cracker crust with remaining 1/2 cup chopped pecans. Roll pastry out to 1/4 inch thick. Cut into desired shapes using kitchen tweezers or spoon.
Heat oven to 375 degrees F. Place pie crust in oven to 375 degrees F. Bake in preheated oven for 25 minutes, or until bubbly and crisp. Cool pie gently with wire rack. Chill in refrigerator. Cut into slices. Serve sliced or cut into squares.