IRISH COFFEE PIE

2 envelopes Knox Unflavored Gelatin
2/3 cup cold water
2 Tbsp. sugar
2 tsp. Maxwell House Instant Coffee
2 tsp. Irish whiskey
1 tsp. vanilla
1 pint (2 cups) coffee ice cream, softened
1 1/2 cups thawed COOL WHIP Whipped Topping
1 OREO Pie Crust (6 oz.)

Sprinkle gelatin over cold water in small saucepan; let stand 1 minute. Cook on low heat 5 minutes or until gelatin is completely dissolved, stirring constantly.

Add sugar and coffee granules; stir until dissolved. Remove from heat; stir in whiskey and vanilla.

Place ice cream in blender or food processor container; cover. Blend until smooth.

With blender running, gradually add gelatin mixture through the feed cap, blending well. Pour into large bowl; let stand 2 to 3 minutes or until mixture mounds slightly when dropped from spoon. Gently stir in the whipped topping.

Spoon into crust. Refrigerate several hours or until firm. Store leftover pie in refrigerator.

Source: Kraft