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

Pour can of evaporated milk into a shallow pan and put in freezer until it forms ice crystals. Butter a 10-inch springform pan. Line sides with cookies. Crush remaining cookies (in blender or food processor) and mix with butter. Place on bottom of pan, reserving some for topping.

Dissolve gelatin in the hot water. Add lemon juice and sugar and let it stand while whipping evaporated milk to a still froth. Add gelatin mixture to whipped milk and continue whipping until stiff peak is formed.

Mix lemon rind and food coloring. Pour over the cookie crumb base. Make a swirl on top and pour on remaining cookie crumbs. Chill until firm (about 4 hours).