Instructions: Preheat oven to 350 F. For crust, break up graham crackers; place in food processor. Process into fine crumbs. Add honey and vegetable oil spread.

With on/off motion, pulse until evenly moistened. Turn into 9" springform pan. Spread crumbs evenly over bottom of pan and 1 1/2" up sides. cover with plastic wrap; press crust firmly. Remove plastic. Bake crust 5 minutes. Transfer pan to wire rack to cool completely. For filling, in saucepan, sprinkle gelatin over cold water. Let stand 1 minute until softened. Place pan over low heat; stir until gelatin dissolves. In another saucepan, bring milk to boil, stirring. Stir in cocoa, sugar and chocolate.

With wire whisk mix until smooth. Stir in vanilla and gelatin mixture. Pour into bowl; cool to room temperature. Refrigerate, stirring every 10 minutes until mixture thickens and begins to mound, about 30 - 45 minutes. Gently fold in whipped topping. Pour into crust. Refrigerate until set, 2 hours.

Makes 12 servings.

Your time in the kitchen: 30 minutes; ready to serve in 3 hours, 10 minutes.

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