2 envelopes Knox unflavored gelatine
3/4 cup cold whipping or heavy cream
3/4 cup milk, heated to boiling
1/4 cup sugar
3 tablespoons brandy
3 tablespoons creme de cacao
1 cup ice cubes (about 6-8)
Chocolate coconut crust (below)
or 9-inch graham cracker crust.
In 5-cup blender, sprinkle unflavored gelatine over chilled cream; let stand 3-4 minutes. Add hot milk and process at low speed until gelatine is completely dissolved, about 2 minutes. Add sugar, brandy, and creme de cacao; process at high speed until ice is melted. Pour into prepared crust and chill until firm. Garnish with maraschino cherries.
Makes about 8 servings.
Chocolate coconut crust:
In medium bowl, combine one square unsweetened chocolate, melted, and 2 Tb milk; stir in 2 cup flaked coconut and 1/2 cup powdered sugar. Press into 9-inch pie pan.