Chocolate Lime Swirl - cooking recipe

Ingredients

25 to 30 chocolate cookies
3 Tbsp. butter, melted
1 pkg. lime gelatin
1/2 c. hot water
1/4 c. lemon juice
1/4 c. sugar
1 large can evaporated Carnation milk, chilled to ice crystal stage
1 tsp. lemon rind, grated
4 drops green food coloring

Preparation

Butter a 10-inch spring-form pan or 9 x 13-inch pan.
Line sides with 12 or more cookies; mix with butter and place on bottom of pan.
Save some for topping.
Dissolve gelatin in hot water. Add lemon juice and sugar and let stand to cool.
Whip milk in large bowl until stiff peak is formed.
Mix in gelatin mixture and add lemon rind and green food coloring.
Pour over crumbs and top with remaining crumbs.
Chill about 4 hours or until firm.