1 teaspoon unflavored gelatin
1/4 cup cocoa
1 Tablespoon boiling water
1 cup whipped topping, well chilled
2 Tablespoons cold water
1 teaspoon GF vanilla
1/2 cup white sugar
Sprinkle gelatin into cold water in a small bowl; let stand one minute
to soften. Add boiling water; stir until gelatin is completely dissolved
and mixture is clear. Combine sugar and cocoa in small chilled bowl; add
whipped topping and vanilla. Beat 30 seconds on low speed or until
smooth; beat 1 minute on medium speed or until stiff peaks form.
Gradually add gelatin mixture; beat until blended. Pour into cooled
chocolate crumb crust. Spread with additional whipped topping, if
desired. Chill for 2 hours. Serve.