9" CHOCOLATE SHORT PIE SHELL:

1 c. Bisquick baking mix
1/4 c. cocoa
2 tbsp. sugar
1/4 c. butter, softened
3 tbsp. boiling water

Heat oven to 450 degrees.

Combine baking mix, cocoa, sugar and butter in small bowl. Add water, stir vigorously until dough forms a ball and cleans the bowl. (Dough will be puffy and soft.) Pat dough with lightly floured hands into 9 inch pie pan, bringing up dough to edge of pan. Bake 8-10 minutes. Cool.

FILLING:

1 env. unflavored gelatin
1/3 c. cold water
1 c. whipping cream, chilled
1/2 can (1 c.) vanilla pudding
1/4 c. white creme de cocoa
1/4 c. green creme de menthe
Chocolate curls

Sprinkle gelatin on water in small saucepan to soften. Stir over very low heat until gelatin is dissolved. In chilled bowl, beat cream until stiff. Blend pudding and liqueurs into whipped cream. Fold in gelatin and, if you like, green food color. Pour mixture into pie shell. Chill at least 4 hours or until set. Just before serving, garnish with chocolate curls.