Cook in saucepan-
Egg yolks, gelatin, milk, sugar, and salt over medium heat,
stirring continually until thickened. Remove form heat.
Place in sink with cold water and ice cubes. Cool, stirring
occasionally, 10-15 minutes until of consistency of unbeaten
egg whites.
When cool add-
1 1/2 tsp. mint flavoring 1/2 tsp. green food coloring
While above mixture cools, beat egg whites until soft peaks form.
Gradually beat in 1/4 c. sugar. Continue beating until stiff peaks
form. Fold custard (cooked) mixture into egg whites.
Then fold in-
8 oz. cool whip
Mound in prepared pie shell. Refrigerate three hours.
Pie Shell-
25 chocolate wafers (Oreos) broken up
1/4 c. margarine, melted
In food processor, crush cookies, then add margarine. Blend
well. Press into 9 inch pie pan, using back of spoon. Bake at
350 degrees for 8 minutes. Cool before adding filling
(30 to 60 minutes).
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