ADD boiling water to jelly powder in large bowl; stir 2 min. until completely dissolved. Stir in cold water and liqueur. Refrigerate 30 min. or until slightly thickened. Meanwhile, mix baking crumbs and butter; press onto bottom and up side of 9-inch pie plate. Spread 2/3 of the chocolate onto bottom and up side of crust.

PREPARE whipped topping as directed on package. Add to jelly mixture; whisk until well blended. Pour into crust. Drizzle with remaining chocolate.

REFRIGERATE 2 hours or until filling is firm.