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1
Preheat oven 350F (180C).
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2
Spray 9-in pie plate with non-stick cooking spray; place on baking sheet.
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3
Place 4 phyllo strudel sheets across pie plate, extending sheets over sides; press gently into plate.
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4
Place remaining 4 sheets in opposite direction across pie plate, extending sheets over sides, to form cross; press gently into pie plate.
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5
With scissors, cut edge 1 inch beyond rim of plate; pierce crust with fork.
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6
Squeeze phyllo strudel trimmings into small bundles; place on baking sheet.
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7
Spray crust and bundles with cooking spray.
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8
Bake 15 minutes or until golden brown; cool on wire rack.
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9
In blender, sprinkle unflavored gelatin over cold milk; let stand 2 minutes.
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10
Add hot milk, cocoa and instant coffee and process at low speed until completely dissolved, about 2 minutes.
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11
Add remaining ingredients and process at high speed until thoroughly blended, scraping sides once, about 2 minutes.
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12
Pour into prepared crust; chill until firm, at least 2 hours.
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13
Garnish with phyllo bundles.
