Combine crust ingredients; press into an 8-inch square pan. Chill.
Place a medium mixing bowl in the freezer to chill.
Soften gelatin in cold water.
Heat chocolate syrup; add gelatin and stir until gelatin dissolves. Cool to room temperature. Add vanilla. In chilled bowl, beat the ice cold evaporated milk; fold in the chocolate mixture. Chill until mixture mounds slightly when spooned. Pour over crust; chill until firm.
Cover and store in refrigerator.
Calories per serving: 194
Fat per serving: 9.7g