Ingredients
- 1 keebler chocolate pie crust
- 475 ml vanilla ice milk
- 240 ml milk heat to boiling
- 65 gr sugar
- 60 ml milk (cold)
- 30 gr instant coffee granules
- 4 gr vanilla extract
- 2 packages gelatin (unflavored)
In blender add quarter c cold milk. Sprinkle gelatin over milk and mix on LOW. Let stand 3-4 min to soften. Add hot milk; cover and mix on LOW until gelatin dissolves, about 2 min. Add ice milk, sugar, coffee granules and vanilla. Cover and mix until smooth. Pour into crust. Chill at least 2 hours. Garnish with whipped topping and chocolate curls.
