8 Phyllo strudel sheets(12×17)
1 package Unflavored gelatin
1/2 cup Milk — cold
1/2 cup Milk — heated to boiling
2 tablespoons Unsweetened cocoa powder
2 teaspoons Instant coffee
15 ounces Ricotta cheese
1/2 cup Sugar
1 teaspoon Vanilla extract
1/2 teaspoon Ground cinnamon
1/4 teaspoon Salt
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.