Chocolate Chiffon Dessert

Crust

• 1 cup vanilla wafer crumbs
• 1/4 cup finely chopped pecans or walnuts
• 3 tablespoons melted butter

Filling

• 1 envelope ( 1 tablespoon) unflavored gelatin
• 1/4 cup cold water
• 2/3 cup chocolate flavored syrup
• 1/2 teaspoon vanilla
• 1 cup evaporated milk, ice cold

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. Serves 9. Cover and store in refrigerator.