Cadbury Cream Egg Pie

1 envelope unflavored gelatin
1 cup cold water, divided
1 tsp. vanilla extract
10 ounces Mini Cadbury Cream Eggs (this was about 22 of the small version), melted over a double boiler
1 cup Marshmallow Cream (Fluff)
2 cup heavy whipping cream, whipped
1 Chocolate Crumb Crust 

In medium saucepan combine ½ cup cold water and gelatin; let stand 1 minute.

Cook stirring constantly, until gelatin is completely dissolved. Remove from heat.

Stir in vanilla and remaining water.

Beat in melted Cadbury Eggs and marshmallow cream.

Chill until mixture mounds when dropped from spoon (this was about 2o minutes).

Fold in whipped cream. Mix until fully incorporated.

Turn into crust. Spread evenly and top with extra Cadbury Cream Eggs if desired.

Refrigerate for at least 4 hours. Serve cold.