Bailey's Chocolate Mousse Pie #2

• 6 oz graham cracker pie crust or chocolate
• 1 package gelatin, unflavored
• 1 teaspoon vanilla extract
• 3/4 cup milk
• 3/4 cup liqueur irish cream style
• 6 ounces chocolate chips (semi-sweet)
• 2 cups whipped topping, prepared
• 1 x strawberries chocolate dipped, as garnish, if desired

1. In saucepan, sprinkle unflavored gelatine over milk.
2. Let stand about 1 minute.
3. Stir over low heat until gelatine is dissolved, about 5 minutes.
4. Add chocolate and continue cooking, stirring constantly until chocolate is melted: stir in vanilla.
5. Remove from heat and stir occasionally, adding Bailey's about five minutes after removal from heat.
6. When mixture forms mounds when dropped from spoon, fold in whipped topping.
7. Turn into crust.
8. Garnish with more whipped topping (or real whipped cream, later, by preference) and strawberries (if desired).
9. Chill at least 4 hours before serving.

graham cracker pie crust, gelatin, vanilla, milk, liqueur irish cream style, chocolate chips, whipped topping, chocolate

Taken from recipeland.com/recipe/v/baileys-chocolate-mousse-pie-2-3805 (may not work)