In a blender container, add 1/4 cups milk. Sprinkle gelatin over milk and mix on low. Let stand 3-4 minutes. Add hot milk, cover and process on low until gelatin dissolves, about 2 minutes. Add sugar, coffee granules, liqueur and ice milk. Cover and process until smooth. Pour into crust. Chill at least 2 hours. Garnish with whipped topping and chocolate curls, if desires.
Cajun Country -- New Iberia, Louisiana