Chocolate Magic Mousse Pie

Chocolate Magic Mousse Pie
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  1. 1 envelope unflavored gelatin
  2. 2 tablespoons cold water
  3. 1/4 cup boiling water
  4. 1 cup sugar
  5. 1/2 cup HERSHEY'S Cocoa
  6. 2 cups (1 pt.)cold whipping cream
  7. 2 teaspoons vanilla extract
  8. 1 package packaged graham cracker crumb crust (6 or 9 oz.)
  9. 1 cup refrigerated whipped light cream in pressurized can or frozen whipped topping, thawed
  10. 24 HERSHEY'S MINI KISSES Brand Milk Chocolates
  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. 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. 3 Spoon into crust. Refrigerate about 3 hours. Garnish with whipped cream and chocolates. Store covered in refrigerator. Makes 8 servings.