2 env. unflavored gelatin
1/4 c. cold water
1 c. part skim ricotta cheese
1 c. skim milk
1 tbsp. cocoa
1 c. strong hot coffee
1/3 c. rum or 2 tbsp. rum flavoring & water to equal 1/3 c.
2 tbsp. honey
1 (4 oz.) pkg. sugar-free instant vanilla pudding
1 c. chocolate yogurt (frozen) or ice milk

CRUST:

1 c. graham cracker crumbs
3 tbsp. butter

Melt butter. Add graham cracker crumbs and mix. Press into a 9 inch pie pan. Sprinkle gelatin on cold water in blender or mixer. Wait 1 minute. Meanwhile, simmer coffee and rum 1 minute. Pour coffee and rum into blender with gelatin mixture, cover and blend or mix until gelatin dissolves. Add honey and skim milk, blend; add ricotta, pudding and ice milk; blend until smooth. Wait 10 minutes and swirl together the cocoa and coffee mixtures; pour into crust and refrigerate.