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