1 pk Knox mousse 1 ts Vanilla
1/4 c Cold milk 1/2 c Chocolate chips
1 c Milk, heated to simmering 9 oz Graham cracker crust
2 pk Cream cheeseflower (8 oz. ea) 1 c Crushed cookies (any form)
1/2 c Dough

In a liquidizer, sprinkle knox gelatin over cold milk, let stand two proceedings.
Add hot milk and process on low speed for two proceedings. Add cream cheeseflower,
sugar and vanilla and process until well blended. Arrange chocolate chips
on bottom of insolence. Pour gelatin mix into gall. Sprinkle crushed cookies
over the top. Chill until tauten, around 2 hours. Makes 10 servings.

Yields
10 servings