Chocolate coconut crust/9-inch graham cracker crust
In 5-cup blender, sprinkle Unflavored Gelatine over chilled cream; let stand 3-4 minutes.
Add hot milk and process at low speed until gelatine is completely dissolved, about 2 minutes.
Add sugar, brandy and creme de cacao; process at high speed until blended.
Add ice cubes, one at a time; process at high speed until ice is melted.
Pour into prepared crust and chill until firm.
Garnish, if desired, with maraschino cherries.