1/3 c. margarine
1-1/2 c. graham cracker crumbs
1/4 c. cocoa
1 envelope unflavored gelatin
1/2 c. water
1/2 tbsp. instant coffee
1/2 c. cocoa
1 (14 oz.) can sweetened condensed milk
1-1/2 tsp. vanilla
2 (8 oz.) pkg. cream cheese
1 (9 oz.) carton frozen whipped topping
In small pan, melt margarine and stir in crumbs and cocoa. Pat
firmly on bottom of 9-inch springform pan. Chill while preparing
the filling. In small saucepan, soften gelatin in 1/4 cup water,
add coffee. Heat and stir until dissolved. Remove from heat,
stir cocoa into remaining 1/4 cup water. Blend into gelatin
mixture. Stir into condensed milk and vanilla. In large mixing
bowl, beat cheese until fluffy, beat in cocoa mixture. Fold in
whipped topping. Pour into pan. Garnish with nuts. Chill 4
hours. Can be frozen. Take out of freezer 1 hour before serving.
Makes 1 (9-inch) cake.
