Brandy Alexander Pie

• 20 OREO Cookies, finely crushed
• 1/4 cup margarine or butter, melted
• 1 env. KNOX Unflavored Gelatine
• 1/4 cup cold water
• 2 cups whipping cream, divided
• 1/4 cup sugar
• 2 Tbsp. brandy
• 2 Tbsp. white creme de cacao liqueur
• 1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

1. Mix cookie crumbs and margarine in medium bowl; press firmly onto bottom and up side of 9-inch pie plate.
2. Refrigerate until ready to use.
3. Sprinkle gelatin over cold water in small saucepan; let stand 1 min.
4. Cook on low heat 2 min.
5. or until gelatin is completely dissolved.
6. Remove from heat; let stand 5 min.
7. Beat 1-1/2 cups of the whipping cream in large bowl with electric mixer on high speed 1 min.
8. or until slightly thickened.
9. Gradually add cooled gelatin mixture, sugar, brandy and creme de cacao, mixing on low speed after each addition until well blended.
10. Beat an additional 30 sec.
11. Pour into crust.
12. Refrigerate 2 hours or until set.
13. Pour remaining whipping cream into small bowl; beat with electric mixer on high speed until stiff peaks form.
14. Spoon over pie just before serving; sprinkle with coconut.
15. Store leftover pie in refrigerator.

oreo cookies, margarine, unflavored gelatine, cold water, whipping cream, sugar, brandy, white creme, s angel

Taken from www.kraftrecipes.com/recipes/brandy-alexander-pie-56300.aspx (may not work)