Crush biscuits, melt butter and blend the two. Press into buttered 8 in. pie plate. Chill

Dissolve jelly crystals in 1 cup of boiling water. Add the other cup of water, cold.
Chill till mixture begins to set, about 1 1/2 hours.

Pour 3/4 of the thickened jelly into the chilled crust and return with the remaining jelly to the refrigerator till both are firmly set.

Whip cream until just thickened then put the reserved, set jelly into the cream.
Whip about 30 seconds to disperse the jelly through the cream.

Stir in more chocolate chips, and possibly a teaspoon of liqueur. Spoon into pie crust.

Serves 6 - 8.