Sprinkle gelatin over water in a small saucepan; let stand 1 minute. Cook over low heat stirring until gelatin dissolves; set aside. Combine cream cheese, sugar, vanilla extract and salt; beat at medium speed of an electric mixer until smooth and creamy. Gradually add milk and gelatin mixture to creamed mixture, stirring well. Fold Cool Whip into gelatin mixture. Measure 1 cup of gelatin mixture; set aside. Pour remaining gelatin mixture into prepared graham cracker crust. Chill in refrigerator until set. Add melted chocolate to reserved 1 cup of gelatin mixture; mix well. Pour onto top of chilled pie. Chill in refrigerator until set. Yield: One 9-inch pie. |