Dessert's

Bailey's Chocolate Mousse Pie

Servings: 4

• 6 oz Ready Crust (graham/choc)
• 1 pk Unflavored gelatine (env)
• 1 t Vanilla
• 3/4 c Milk
• 3/4 c Bailey's Irish Cream
• 6 oz Semisweet choc chips
• 2 c Frozen whipped topping
• Choc-dipped strawberries*

*As garnish, if desired. -- In saucepan,
sprinkle unflavored gelatine over milk.
Let stand about 1 minute. Stir over low
heat until gelatine is dissolved, about 5
minutes. Add chocolate and continue
cooking, stirring constantly until
chocolate is melted: stir in vanilla.
Remove from heat and stir occasionally,
adding Bailey's about five minutes after
removal from heat. When mixture forms
mounds when dropped from spoon, fold in
whipped topping. Turn into crust.
Garnish with more whipped topping (or real
whipped cream, later, by preference) and
strawberries (if desired). Chill at least
4 hours before serving.

Bailey's Irish Cream Mousse Pie

Servings: 4

• 3 Eggs, separated
• 3/4 c Bailey's Irish Cream
• 1 c Walnut meats, chopped
• 1/8 t Salt
• 2 c Kool-Whip
• 2 T Shaved chocolate*

*Semi-sweet. -- Beat egg yolks until lemon-
colored. Add salt and Bailey's. Cook in top
of double boiler until yolk mixture thickens.
cool. Beat egg whites until stiff. Combine
egg/Bailey's mixture, egg whites, and 2/3 of
the Kool Whip, using a folding motion. Fold
in 3/4 cup of the nut meats. Scrape into a
baked pie shell. Cover with remaining whipped
topping. Sprinkle with remaining nut meats and
chocolate shavings. Freeze for 4 hours (no more
than 8, though).