1 Baked Graham Cracker Crust

Filling:
1 Envelope Unflavored Gelatin
2 Tbsp. Cold Water
1/4 c. Boiling Water
1 c. Granulated Sugar
1/2 c. Unsweetened Cocoa
2 c. Heavy Whipping Cream
2 tsp. Vanilla

In small bowl sprinkle gelatin over cold water and let stand 3 minutes to soften gelatin.
Add boiling water and stir until gelatin is thoroughly dissolved.
Cool slightly.
In large bowl combine sugar and cocoa.
Add whipping cream and vanilla.
Beat until mixture is stiff.
Add gelatin mixture and beat until well blended.
Spoon into crust and smooth top.
Refrigerate 3-4 hours before serving.
Serve with a dollop of sweetened whipped cream.