1 6 oz
pkg lime Jello (or 2 pkgs 3oz)
very cold water
cookies, crushed (either whirl in food processor, or crush in a Ziploc bag)
Cool WhipDissolve Jello, sugar, and salt in a large bowl, with the boiling water.
in the cold water and extracts and place in refrigerator to thicken slightly.
a small bowl, beat one egg white until soft peaks form, gradually add 2 Tbs sugar and beat until stiff peaks form.
meringue with 2 cups Cool Whip.
the Jello is thickened, remove and set aside ½ cup for later use.
fold Cool Whip/meringue mixture into the remaining Jello, until well blended and smooth.
jello/meringue mixture into the chocolate crumb crust, using as much as possible. Drop dollops of the reserved clear Jell-o that was set aside earlier, and swirl with a knife.
with chocolate curls, if desired. (Any remaining filling can be chilled in sherbet cups for another meal.)