Grasshopper Pie

Crust:

Coarsely crumble 15 chocolate creme sandwich cookies; combine with 2 Tbsp butter or margarine. Press in bottom of 9-inch pie plate. Stand about 10 creme sandwich cookies around sides of pie plate.

Filling:

• 1 envelope unflavored gelatin
• 1/3 cup granulated sugar, reserve 2 Tbsp
• 1/8 tsp salt
• 3 eggs, separated
• 1/2 cup milk
• 1/4 cup green creme de menthe
• 1/4 cup white creme de cacao
• 1 cup heavy cream, whipped

Combine gelatin, sugar, salt in saucepan. Beat egg yolks and milk together; stir into gelatin mixture. Place over low heat and stir constantly until gelatin dissolves, 4-5 minutes. Remove from heat. Stir in creme de menthe and creme de cacao; chill, stirring occasionally until mixture is consistency of unbeaten egg white. Beat egg whites until soft peaks form; add reserved sugar; beat until moist, distinct peaks form. Fold into gelatin mixture, together with cream. Pour into crust. Chill overnight.

Yield: Approximately 10 wedges