Soak the gelatin in the water. Combine in a saucepan the cocoa, salt, milk,
sugar and coffee, and bring the mixture to a boil, stirring it constantly.
Remove it from the heat and stir in the gelatin. Cool it until it has
slightly thickened, then fold in the whipped cream and vanilla. Pour the
mixture into a baked pie crust and top it with chopped nuts.
Variations: Graham cracker pie crust may be used.
Whipped dessert topping may be substituted for the whipped cream.
Recipe by: Amish Cooking, Herald Press, ISBN 0-8361-3600-4
Posted to MC-Recipe Digest V1 #826 by 4paws@netrax.net (Shermeyer-Gail) on
Oct 04, 1997
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