CHOCOLATE TRUFFLE PIE

FOR THE CRUST:
1 1/2 cup reduced fat Oreo cookie crumbs
1/4 cup reduced fat margarine, melted
3 tbsp granulated sugar
FOR THE FILLING:
1 envelope unflavored gelatin
1/2 cup water
3 oz unsweetened baking chocolate squares, melted and cooled
1 (14 oz) fat-free sweetened condensed milk
1 tsp pure vanilla extract
2 cup Cool Whip Free, thawed

TO PREPARE THE CRUST:
Combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9 inch pie pan. Spread crumb mixture evenly in pie pan. Chill 1 hour, or until firm. Or, bake in a 375 degree F oven for 10 minutes or until edges are brown. Cool on rack before filling.

TO PREPARE THE FILLING:
Combine gelatin and water in a saucepan. Let stand one minute. Over low heat, stir until gelatin is completely dissolved. Cool.

In a mixing bowl, combine chocolate, sweetened condensed milk, gelatin mixture, and vanilla extract. Mix well. Fold in whipped topping. Pour into crust. Chill three hours or until set. Refrigerate leftovers.

Servings: 8
Source: Simply Delicious Desserts