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Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. Mix sugar and cocoa in large bowl, add whipping cream and vanilla. Beat on med speed, scraping bottom of bowl often, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into crust. Refrigerate about 3 hours. Garnish with whipped cream and chocolates. Cover, store leftover pie in fridge.
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