2 packages (3 oz. each) Jell-O Lime or Lemon Lime Gelatin 4 tablespoons sugar* 1/8 teaspoon salt 2 cups boiling water 3/4 cup cold water* 1/3 cup green creme de menthe* 1/3 cup creme de cacao* 1 teaspoon vanilla 1 egg white 1 envelope Dream Whip Whipped Topping Mix or 1 cup whipping cream 9- or 10-inch chocolate crumb crust (*) To substitute extracts for the liqueurs, increase the sugar to 6 tablespoons and dissolve 4 tablespoons of it with the gelatin, increase cold water to 1 cup, and use 1 teaspoon each mint and brandy extracts instead of liqueurs. Dissolve Jell-O Gelatin, 2 tablespoons sugar, and the salt in boiling water. Add cold water, liqueurs, and vanilla. Chill until slightly thickened. Beat egg white until foamy. Gradually add remaining sugar, beating after each addition until blended. Then beat until meringue will stand in shiny, soft peaks. Prepare whipped topping mix as directed on package, omitting vanilla, or whip the cream. Then measure 1/2 cup gelatin and set aside. Blend meringue and prepared topping into remaining gelatin mixture. Chill until quite thick. Spoon into crust, using as much as possible. (Any remaining filling may be chilled in sherbet glasses for another meal.) Drizzle the reserved clear gelatin over the top of pie; pull spoon through a zigzag course to marble. Chill until firm. Garnish with chocolate curls, if desired.
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