1 lg. pkg. Jell-O lime gelatin
6 tbsp. sugar
1/8 tsp. salt
2 c. boiling water
1 c. cold water
1 tsp. each mint and brandy extracts
1 tsp. vanilla
1 egg white
1 env. Dream Whip Dessert Topping Mix or 1 c. whipping cream
9 or 10-inch chocolate crumb crust using chocolate wafer crumbs (check ice cream toppings section at market)

Dissolve Jell-O, 4 tablespoons sugar, and the salt in boiling water. Add cold water, mint, brandy, and vanilla. Chill until slightly thickened. Beat egg white until foamy.

Gradually add remaining sugar, beating after each addition until blended. Then beat until meringue will stand in shiny, soft peaks. Prepare dessert topping mix as directed on package, omitting vanilla, or whip the cream.

Then measure 1/2 cup gelatin and set aside. Blend meringue and dessert topping into remaining gelatin mixture. Chill until quite thick. Spoon into crust, using as much as possible. (Any remaining filling may be chilled in sherbet glasses for another meal.)

Drizzle the reserved clear gelatin over the top of pie; pull spoon through a zigzag course to marble. Chill until firm. Garnish with chocolate curls if desired.