20 OREO Chocolate Sandwich Cookies, finely crushed
1/4 cup margarine or butter, melted
1 envelope KNOX Unflavored Gelatin
1/4 cup cold water
1-1/2 cups whipping cream
1/4 cup sugar
2 Tbsp. brandy
2 Tbsp. white crème de cacao liqueur
MIX cookie crumbs and margarine in medium bowl; press firmly onto bottom and up side of 9-inch pie plate. Refrigerate until firm.
SPRINKLE gelatin over cold water in small saucepan; let stand 1 minute. Cook over low heat 2 minutes or until gelatin is completely dissolved. Remove from heat; let stand 5 minutes.
BEAT cream in large bowl with electric mixer at high speed 1 minute or until slightly thickened. Gradually add cooled gelatin mixture, sugar, brandy and crème de cacao, mixing on low speed until well blended. Beat an additional 30 seconds or until smooth. Pour into crust. Refrigerate 2 hours or until set.
GARNISH with additional whipped cream and toasted BAKER'S ANGEL FLAKE Coconut just before serving.
KRAFT KITCHENS TIPS
Great Substitute: Prepare as directed, substituting 1/2 tsp. brandy extract and 1 tsp. vanilla for brandy and creme de cacao.