Fruit Chiffon in a Chocolate Cookie Crust

1. In large mixer bowl, beat butter, sugar and sugar substitute until light and fluffy. Add egg and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; add alternately with milk to butter mixture, beating until well blended. Shape dough into two 6-inch long rolls. Wrap in plastic wrap. Freeze 6 to 8 hours. Heat oven to 350°F. Lightly grease 9-inch pie plate. Cut dough into 1/8-inch thick slices; arrange enough slices, edges touching, to cover bottom and sides of prepared pie plate. Bake 7 to 9 minutes. Cool.
2. Drain fruit cocktail, reserving juice. Add enough water to juice to measure 3/4 cup. Cover and refrigerate fruit.
3. In small saucepan, sprinkle gelatin over juice. Let stand 1 to 2 minutes. Add egg yolk, lemon juice, lemon peel and sugar substitute to equal 1/4 cup sugar; beat with whisk until blended. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute.
4. Remove from heat. Pour mixture into bowl; refrigerate, stirring occasionally, until mixture has consistency of unbeaten egg whites, 20 to 30 minutes.
5. Meanwhile, pour evaporated milk into metal bowl; place in freezer until very cold and ice crystals begin to form around edges, about 1 hour. Beat chilled milk and remaining sugar substitute on high speed of electric mixer until foamy.
6. Add gelatin mixture, beating until well blended. Pour into CHOCOLATE COOKIE CRUST. Refrigerate 3 to 4 hours or until set. Garnish with reserved fruit cocktail.