Irene Enright'S Bailey'S Pie - cooking recipe

Ingredients

1 chocolate crumb crust
1 pt. heavy cream
3/4 c. Irish cream liquor
3 Tbsp. sugar
1 Tbsp. vanilla extract
1 envelope Knox gelatine

Preparation

Following directions on Knox package, thoroughly dissolve gelatine.
When slighlty cooled, combine with Irish cream and slowly add to heavy cream which has been whipped with sugar and extract until it is almost stiff.
Don't add the liquor too soon, or it might not stiffen.
When combined, pour into crumb crust. Garnish with sprinkles or nuts and extra whipped cream (so dietetic).
For quick setting, place in freezer for a few hours. Can be frozen a few weeks ahead of time and put into refrigerator a few hours before serving.