1 1/2 c. fine crushed chocolate wafers
4 tbsp. butter, melted
3 c. tiny marshmallows
1 c. milk
1/2 c. mint jelly
2 egg whites
1/4 c. sugar
2 c. Cool Whip
1 (6 oz.) pkg. miniature chocolate chips

Combine butter and cookie crumbs and press into 9 inch pie tin. Cook marshmallows, milk and jelly over low heat until melted. Set in refrigerator to cool. Beat egg whites until stiff, add sugar, fold into cooled marshmallow mixture. Fold Cool Whip and chocolate chips into marshmallow mixture. Freeze until serving. Serves 8.