Mocha Bavarian Pie

Prepare NUT CRUMB CRUST; cool.

Sprinkle gelatin over 1 cup milk in medium saucepan; let stand 2 minutes. Stir together sugar and cocoa in small bowl; add to mixture in saucepan. Cook over medium heat, stirring constantly, until mixture boils; stir in instant coffee. Remove from heat; add butter, stirring until melted. Stir in remaining 2/3 cup milk and vanilla; pour into large bowl. Cool; refrigerate, stirring occasionally, until mixture just begins to set.

Beat whipping cream in small bowl until stiff; carefully fold into chocolate mixture, blending well. Pour into prepared crust; refrigerate until set. Garnish with COFFEE WHIPPED CREAM.

to 8 servings.

NUT CRUMB CRUST 3/4 cup toasted ground pecans*

3/4 cup vanilla wafer crumbs (about 20 wafers, crushed)

tablespoons sugar 3 tablespoons butter or margarine, melted Heat oven to 350°F. Combine pecans, crumbs and sugar in small bowl; add butter, stirring until all crumbs are moistened. Press mixture evenly on bottom and sides of 9-inch pie plate. Bake 8 minutes.

*To Toast Pecans: Heat oven to 350°F. Spread 3/4 cup pecan pieces in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally; cool. Grind in food processor with metal blade.

COFFEE WHIPPED CREAM: Combine 1 cup cold (1/2 pt.) cold whipping cream, 1/4 cup powdered sugar, 1 tablespoon powdered instant coffee and 1/2 teaspoon vanilla extract in medium bowl; beat until stiff. About 2 cups whipped cream.