Chocolate Mousse

Crumb Crust
1/3 C butter
1 1/3 C chocolate wafer crumbs (Oreo Baking Crumbs)

Mousse
2/3 C sugar
1/4 C cocoa
1/8 tsp salt
1 C milk
1/4 C cold water
1 envelope gelatin (Knox)
1/2 tsp vanilla
1 carton 12 oz Cool Whip

For crumb crust: Melt butter; stir into crumbs. Press into bottom and sides of a nine-inch pie plate or eight-inch square pan.

For mousse: Combine sugar, cocoa, salt, and milk.  Cook and stir over medium heat until mixture comes to a boil. Dissolve gelatin in cold water and add to boiled mixture along with vanilla. Cool in fridge until almost set (needs to be quite firm). Beat in Cool Whip until combined and smooth...using 'low' setting on mixer. Pour into prepared crust. Chill several hours before serving.

To make a 9 x 13-inch pan, double the recipe for the mousse and use two cups crumbs with 1/2 cup butter for the base.  This recipe can also be frozen for later use and is great in chocolate cups for special occasions.