Ingredients Edit

• 1 Envelope unflavored gelatin
• 2 tbsp Cold water
• 1/4 cup Boiling water
• 1 cup Sugar
• 1/2 cup HERSHEY'S cocoa
• 2 cups (1pt) cold whipping cream
• 2 tsp vanilla extract
• 1 pckg (6- or 9-oz) packaged graham cracker crumb crust

Directions Edit

1. Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften.
2. Add boiling water; stir until gelatin is completely dissolved and mixture is clear.
3. Cool slightly.
4. Mix Sugar and cocoa in large bowl; add whipping cream and vanilla.
5. Beat on medium speed, scraping bottom of bowl often, until mixture is stiff.
6. Pour in gelatin mixture; beat until well blended.
7. Spoon into crust.
8. Refrigerate about 3 hours.
9. Garnish with whipped cream and baking pieces.
10. Store covered in refrigerator.