Irish Coffee Pie

Makes 8 servings.

2 envelopes KNOX Unflavored Gelatine
2/3 cup cold water
2 tablespoons sugar
2 teaspoons MAXWELL HOUSE Instant Coffee
2 teaspoons Irish whiskey
1 teaspoon vanilla extract
1 pint (2 cups) coffee ice cream, softened
1 1/2 cups thawed COOL WHIP Whipped Topping
1 (6 ounce) OREO Pie Crust

Sprinkle gelatine over cold water in small saucepan; let stand 1 minute. Cook on low heat 5 minutes or until gelatine is completely dissolved, stirring constantly. Add sugar and coffee granules; stir until dissolved. Remove from heat; stir in whiskey and vanilla extract.

Place ice cream in blender or food processor container; cover. Blend until smooth. With blender running, gradually add gelatine mixture through the feed cap, blending well. Pour into large bowl; let stand 2 to 3 minutes or until mixture mounds slightly when dropped from spoon. Gently stir in the whipped topping.

Spoon into crust. Refrigerate several hours or until firm. Store leftover pie in refrigerator.