Vegetable cooking spray
8 sheets phyllo or strudel dough (12 x 17 inches each)
1 env. unflavored gelatin
1 c. skim milk, divided
2 tbsp. unsweetened cocoa powder
2 tsp. instant coffee
15 oz. container part - skim ricotta cheese
1/2 c. sugar
1/2 tsp. ground cinnamon
1 tsp. vanilla extract
1/4 tsp. salt

Preheat oven to 350 degrees. Spray 9 inch pie plate with cooking spray; place on baking sheet. Place 4 phyllo sheets across pie plate, extending sheets over sides; press gently into plate. Place remaining 4 sheets in opposite direction across pie plate, extending sheets over sides to form a cross; press gently into pie plate. With scissors, cut edge of phyllo 1 inch beyond rim of plate; pierce crust with fork. Squeeze phyllo trimmings into small bundles; place on baking sheet. Spray crust and bundles with cooking spray. Bake 15 minutes or until golden brown; cool on wire rack.

Meanwhile, in blender, sprinkle unflavored gelatin over 1/2 cup milk; let stand 2 minutes. In small sauce pan over high heat, bring remaining 1/2 cup milk to a boil. Add hot milk, cocoa and instant coffee to blender; process at low speed about 2 minutes or until completely dissolved. Add remaining ingredients; process at high speed about 2 minutes or until thoroughly blended, scraping sides once. Pour mixture into prepared crust; refrigerate at least 2 hours or until firm. To serve, garnish with phyllo bundles.