2 env. Knox unflavored gelatin
1/3 c. cold light cream
1 1/4 c. light cream, heated to boiling
2 eggs
1/2 c. sugar
1 tsp. vanilla extract
1 c. ice cubes (6 to 8)
1/3 c. mini semi sweet chocolate chips
Chocolate Chip Cookie Crust (recipe follows)

In blender, sprinkle unflavored gelatin over cold cream; let stand 3 to 4 minutes. Add hot cream and process at low speed until gelatin is completely dissolved, about 2 minutes. Add eggs, sugar and vanilla; process until blended. Add ice cubes, 1 at a time; process at high speed until ice is melted. Chill blender container until mixture is slightly thickened, about 10 minutes. Fold in chocolate. Turn into Chocolate Chip Cookie Crust; chill until firm, about 3 hours. Garnish, if desired, with whipped cream. Makes about 8 servings.

CHOCOLATE CHIP COOKIE CRUST:

Press 2 cups soft 'n chewy chocolate chip cookie crumbs (about 20 cookies) into 9 inch pie pan. Bake at 375 degrees, 10 minutes or until light brown; cool.