In blender add 1/4 c cold milk. Sprinkle gelatin over milk and mix on Low. Let stand 3-4 min to soften. Add hot milk; cover and mix on Low until gelatin dissolves, about 2 min. Add ice milk, sugar, coffee granules and vanilla. Cover and mix until smooth. Pour into crust. Chill at least 2 hours. Garnish with whipped topping and chocolate curls.