Chocolate Cream Pie

  • 1 envelope unflavored gelatin
  • 1 1/2 cups milk
  • 1 cup semi-sweet chocolate morsels
  • 1 teaspoon vanilla
  • 2 cups frozen non-dairy whipped topping, thawed
  • 1 graham cracker pie crust

In a medium saucepan sprinkle the gelatin over the milk. Let stand for 5 minutes. Cook and stir over low heat until the gelatin dissolves. Stir in the chocolate morsels until melted. Stir in the vanilla. Beat the mixture with a wire whisk until the mixture is smooth.

Pour the chocolate mixture into a bowl. Refrigerate until the mixture mounds when spooned, stirring occasionally.

Fold the whipped topping into the chocolate mixture. Spoon it into the crust. Refrigerate for at least 4 hours or until set.

Garnish as desired. Store in the refrigerator.

  • Yields: 8 servings
  • Preparation Time: 6 hours
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