1 stick or 1/2 packet of pie crust mix

4 teaspoons unflavored gelatin

1/2 cup sugar

1/4 cup cornstarch

1/2 teaspoon salt

2 cups milk

6 egg yolks, slightly beaten

1 bar (4 ounces) sweet cooking chocolate, grated

1 teaspoon vanilla

1/2 teaspoon rum flavoring

1 jar (10 ounces) Nesselrode

3 cups chilled whipping cream

Preparations: Prepare 9-inch Baked Pie Shell as directed on package. In medium saucepan, mix gelatin, sugar, cornstarch, salt, milk and egg yolks. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour 1 1/2 cups of the hot mixture into bowl; set aside and cool.

Reserve 2 tablespoons of the chocolate for topping; blend remaining chocolate and the vanilla into hot mixture in saucepan. Cool completely.

Line 9-inch pie pan with waxed paper. Stir rum flavoring and Nesselrode into plain mixture in bowl. In chilled bowl, beat 2 cups of the cream until stiff; fold one half into each mixture. Pour chocolate mixture into baked pie shell; pour Nesselrode mixture into waxed paper-lined pan. Chill each until firm.

Loosen edge of Nesselrode layer; invert layer on chocolate filling. In chilled bowl, beat remaining cream until stiff. Spread over pie, covering completely; sprinkle with reserved chocolate. Serve immediately.