1 env. unflavored gelatin
1/2 c. sugar, divided
1/8 tsp. salt
3 eggs, separated
1/2 c. cold water
1/4 c. green creme de menthe
1/4 c. white creme de cocao
1 c. heavy cream
Whipped cream for garnish
Chopped pistachio nuts
Chopped cherries
Chocolate crumb shell

Combine gelatin, 1/4 cup sugar, and salt in medium saucepan. Beat egg yolks and water together; stir into gelatin mixture. Place over low heat, stirring constantly until gelatin dissolves and mixture thickens slightly, 3 to 5 minutes. Remove from heat; stir in creme de menthe and creme de cacao. Chill, stirring occasionally, until mixture is consistency of unbeaten egg white. Beat egg whites until stiff but not dry. Gradually add remaining 1/4 cup sugar; beat until very stiff. Fold into gelatin mixture. Whip cream; fold in. Turn into chocolate crumb shell. Chill until firm. Garnish with wreath of whipped cream, sprinkle with pistachio nuts and cherries.