2 envelopes of unflavored gelatin 1/2 cup of sugar 4 eggs, separated 1 1/2 cups of milk 1/2 cup of crème de menthe 2 1/2 cups of chocolate sandwich cookie crumbs 1/4 cup of butter or margarine, melted 2 cups (1 pint) of whipping or heavy cream, whipped
In a medium saucepan, mix unflavored gelatin with 1/4 cup of sugar, blend in egg yolks beaten with milk. Let stand for 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes, add liqueur. Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. Meanwhile, in a small bowl, combine cookie crumbs and butter. Reserve 1 1/2 cups mixture. Press remaining onto bottom of 9 inch springform pan, chill. In a medium bowl, beat egg whites until soft peaks form, gradually add remaining sugar and beat until stiff. Fold egg whites, then whipped cream into gelatin mixture. Turn 1/3 mixture into prepared pan and top with 3/4 cup of reserved cookie crumbs, repeat, ending with gelatin mixture. Chill until set. Garnish, if desired with additional whipped cream and miniature chocolate mint candy bars. Serves 12
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