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Bailey's Chocolate Mousse Pie

1 graham or chocolate cookie crust
1 envelope unflavored gelatine
1 teaspoon vanilla
3/4 cup milk
3/4 cup Bailey's Irish Cream
6 ounces semisweet choc chips
2 cups frozen whipped topping
choc-dipped strawberries for garnish, optional

In saucepan, sprinkle unflavored gelatine over milk. Let stand
about 1 minute. Stir over low heat until gelatine is dissolved,
about 5 minutes. Add chocolate and continue cooking, stirring
constantly until chocolate is melted: stir in vanilla. Remove
from heat and stir occasionally, adding Bailey's about five minutes
after removal from heat. When mixture forms mounds when dropped
from spoon, fold in whipped topping.

Turn into crust. Garnish with more whipped topping (or real whipped
cream, later, by preference) and strawberries (if desired). Chill
at least 4 hours before serving.

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