Luscious Cold Chocolate Souffles

Measure lengths of foil to fit around 6 small souffle dishes (about 4 ounces each); fold in thirds lengthwise. Tape securely to outsides of dishes to form collars, allowing collars to extend 1 inch above rims of dishes. Lightly oil insides of foil. (See Note)

Sprinkle gelatin over water in small microwave-safe bowl; let stand 2 minutes to soften. Microwave at HIGH (100%) 40 seconds; stir thoroughly. Stir in margarine until melted; let stand 2 minutes or until gelatin is completely dissolved.

Stir together 1 cup milk, sugar, cocoa and 2 teaspoons vanilla in small bowl. Beat on low speed of mixer while gradually pouring in gelatin mixture. Beat until well blended.

Prepare topping mix as directed on package, using remaining 1/2 cup milk and remaining 1/2 teaspoon vanilla; carefully fold into chocolate mixture until well blended. Spoon into prepared souffle dishes, filling 1/2 inch from tops of collars.

Cover; refrigerate until firm, about 3 hours. Carefully remove foil.

Garnish as desired.

NOTE: Six (6-ounce) custard cups may be used in place of souffle dishes; omit foil collars.