Chocolate Magic Mousse Pie

By CandyH

Ingredients

• 1 envelope unflavored gelatin
• 2 tablespoons cold water
• 1/4 cup boiling water
• 1 cup sugar
• 1/2 cup HERSHEY'S Cocoa
• 2 cups (1 pt.)cold whipping cream
• 2 teaspoons vanilla extract
• 1 package packaged graham cracker crumb crust (6 or 9 oz.)
• Refrigerated whipped light cream in pressurized can or frozen whipped topping, thawed
• HERSHEY'S MINI KISSES Brand Milk Chocolates

Details

Adapted from hersheys.com

Preparation

Step 1

1. Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.

2. Mix sugar and cocoa in large bowl; add whipping cream and vanilla. Beat on medium speed, scraping bottom of bowl often, until mixture is stiff. Pour in gelatin mixture; beat until well blended.

3. Spoon into crust. Refrigerate about 3 hours. Garnish with whipped cream and chocolates. Store covered in refrigerator. Makes 8 servings.