Instructions: Over low heat, stirring constantly, until melted and smooth. Remove from heat. 2) Add Cocoa Crispies cereal to choclate mixture. Stir until cereal is coated. With back of spoon, shape mixture evenly in bottom and on side of 9-inch pie pan coated with cooking spray. (if mixture is too soft, refrigerate about 5 minutes.) Chill crust. 3) Combine gelatin and water in small saucepan. Let stand 1 minute. Place over low heat, stirring constantly, until gelatin has dissolved. Remove from heat. 4) In large mixing bowl, combine Marshmellow creame, flavoring, colors, and warm gelatin, mixing until smooth. Thoroughly fold in thawed whipped topping. 5)

Spoon filling into chilled crust. Refrigerate 3 hourss or until firm. Serve garnished with addtional whipped topping and chocolate curls, if desired.

5gm

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