Emerald Chiffon - cooking recipe

Ingredients

1 c. hot water
4 egg yolks
1/2 c. sugar
4 egg whites
1/2 pkg. Kool-Aid (same flavor as jello)
1 pkg. any flavor jello
1/4 c. water
1 c. whipping cream
6 oz. vanilla filled cookies, crumbled

Preparation

Add hot water to jello; stir until it is dissolved. Refrigerate until slightly thickened.
Mix 1/4 cup water and Kool-Aid to make juice; mix with beaten egg yolks and sugar.
Cook until it thickens; let cool.
Whip cream.
Beat egg whites.
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.
Put remaining crumbs over top and chill about 2 hours or until ready to serve.