1. Sprinkle gelatin over milk in medium saucepan; let stand at least 5 minutes to soften.
2. Stir in mint chocolate chips. Cook over low heat, stirring constantly with whisk, until chips are melted, chocolate flecks disappear and mixture is smooth; do not boil. Remove from heat; add vanilla. Refrigerate, stirring occasionally, until mixture begins to set.
3. Beat 1/2 cup cold whipping cream until stiff; carefully fold into chocolate mixture. Pour into crust. Cover; refrigerate until set. Garnish with SWEETENED WHIPPED CREAM. 8 servings.
SWEETENED WHIPPED CREAM:
Beat 1/2 cup cold whipping cream, 1 tablespoon powdered sugar and 1/4 teaspoon vanilla extract in small bowl until stiff. About 1 cup.