1 (8 or 9 in.) baked pastry shell
1 tsp. unflavored gelatin
1 tbsp. cold water
2 tbsp. boiling water
1/2 c. sugar
1/4 c. Hershey's cocoa
1 c. chilled whipping cream
1 tsp. vanilla

TOPPING:

1 c. chilled whipping cream
2 tbsp. powdered sugar
2 tsp. rum

Prepare pastry shell; cool. In custard cup, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. In small mixing bowl, stir together sugar and cocoa; add whipping cream and vanilla. Beat at medium speed, scraping bottom of bowl occasionally, until stiff. Pour in gelatin mixture and beat until well blended. Pour into pastry shell. Set aside. In small mixing bowl, beat whipping cream, sugar, and rum until stiff. Spread topping over pie. Chill at least 2 hours. Yield: 6 to 8 servings.