Crush graham crackers in a food processor or Ziploc baggie with a rolling pin; combine with melted margarine in a pie dish and form around edges with spoon or fingers. Place it in freezer while you mix the filling.

Mix the filling mixture ingredients in a large bowl and whip with a hand mixer until creamy. Scoop half of the filling into pie shell, pour half the bottle of hard shell on top and place back in freezer for 30 minutes to harden. Scoop the rest of the filling mixture onto the half-filled pie and pour the rest of the hard shell over the top, and place the cut up Reece’s pieces over the shell and place in freezer for an additional hour or overnight in the refrigerator. Store leftovers (if any) in the refrigerator.