lightly butter a 9 inch pie plate. In a mixing bowl combine wafer crumbs and melted butter. press mixture evenly on to the bottom and sides of pie plate and bake at 350° oven for 8 minutes. cool.

spread 1 cup of the pie filling in bottom crust and set aside. cover the remaining pie filling and refrigerator

in a medium saucepan, combine sugar in gelatin. add water in white chocolate baking squares. Cook and stir over medium heat until mixture boils, chocolate milk, and gelatin dissolves. Remove from heat.

in a medium mixing bowl beat egg yolks. stir in 3/4 cup of hot gelatin mix; stir til combined. return all to saucepan. plug and stir over medium heat until mixture bubbles. Transfer to large mixing bowl. cover and chill about 45 minutes or until mixture is the consistency of unbeaten egg whites stirring occasionally.

in a chilled mixing bowl beat the 1 tcups whipping cream in the liquor with make sure until stiff peaks form.

in a chilled mixing bowl, beat the 1 1/4 cups whipping cream and a coffee liqueur with a mixer until stiff peaks form. gently fold whipped cream mixture into gelatin mixture. spoon into crust. Cover and chill for 4 hours.

spoon remaining pie filling evenly over pie.