1 graham cracker pie crust
1/4 c. cold water
1 env. gelatin
1/2 c. skim milk
3 env. Alba chocolate shake
1/4 tsp. peppermint extract
3 lg. ice cubes
1/2 c. lite frozen whipped topping

In a small saucepan, sprinkle gelatin over water; let stand until softened, about 1 minute. Stir over low heat until gelatin is completely dissolved; cool slightly.

In blender, combine milk, Alba, peppermint extract and gelatin. Process on low for 30 seconds, adding ice cubes one at a time. Process at highest speed until mixture starts to thicken. Transfer to bowl, blend in 1/4 cup lite whipped topping. Spoon mixture into prepared crust. Chill until set, about 4 hours. Garnish each with remaining whipped topping. 6 servings, 130 calories.