Emerald Chiffon

1. 1

   Add hot water to jello; stir until it is dissolved. Refrigerate until slightly thickened.

2. 2

   Mix 1/4 cup water and Kool-Aid to make juice; mix with beaten egg yolks and sugar.

3. 3

   Cook until it thickens; let cool.

4. 4

   Whip cream.

5. 5

   Beat egg whites.

6. 6

   Fold jello and egg yolk mixture into cream, then fold into egg whites. Pour over half the cookie crumbs which have been arranged in a 9 x 12-inch pan.

7. 7

   Put remaining crumbs over top and chill about 2 hours or until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.