Chocolate Mint Mousse Pie

1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup sugar
1/3 cup HERSHEY�S Cocoa or HERSHEY�S Dutch Processed Cocoa
1 cup (1/2 pt.) cold whipping cream
1 teaspoon vanilla extract
1 baked 8- or 9-inch pie crust, cooled
MINT CREAM TOPPING (recipe follows)

Sprinkle gelatin over cold water in small cup; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly, about 5 minutes.

Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of mixer until stiff, scraping bottom of bowl occasionally. Add gelatin mixture; beat just until well blended. Pour into prepared pie crust.

Prepare MINT CREAM TOPPING; spread over filling. Refrigerate at least 2 hours. Cover; refrigerate leftover pie.


YIELD: 6 to 8 Servings.

MINT CREAM TOPPING: Beat 1 cup (1/2 pt.) cold whipping cream, 2 tablespoons powdered sugar, 1/4 to 1/2 teaspoon peppermint extract and several drops green food color in medium bowl until stiff. About 2 cups topping.