8" or 9" baked pastry shell or crumb crust
1 tsp. unflavored gelatin
1 tbsp. cold water
2 tbsp. boiling water
1/2 c. sugar
1/4 c. Hershey's cocoa
1 c. heavy or whipping cream
1 tsp. vanilla

Sprinkle gelatin into cold water. Let stand 1 minute to soften. Add boiling water; stir until gelatin is dissolved and mixture is clear. Combine sugar and cocoa in chilled mixing bowl, add cream and vanilla. Beat 30 seconds on low speed until smooth. Beat 1 minute on medium speed until stiff peaks form. Gradually add gelatin mixture; beat until blended. Pour onto cooled shell or crust. Spread rum cream topping over chocolate filling. Chill 2 hours. Garnish.

RUM CREAM TOPPING: Beat 1 cup heavy or whipping cream, 2 tablespoons confectioners' sugar and 2 teaspoons light rum or 1/4 teaspoon rum extract until stiff.