2 env. Knox unflavored gelatin
2 c. milk
1 (12 oz.) pkg. semi-sweet chocolate chips
1 c. coarsely chopped walnuts
1 (9 oz.) container frozen whipped topping, thawed
1 lb. cake, cut in cubes (about 1 1/2 qts.)

In medium saucepan sprinkle unflavored gelatin over 1 cup milk; let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes. Add chocolate and continue cooking, stirring constantly, until chocolate is melted.

With wire whip or rotary beater, beat mixture until chocolate is blended; stir in remaining milk. Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.

Fold in nuts, whipped topping and cake. Turn into a 9-inch springform pan or 8-cup bowl. Chill until set. Makes about 10 servings.