MINT LAYER:

4 env. Knox unflavored gelatin
1/2 c. cold water
1 3/4 c. boiling water
2 c. (1 pt.) vanilla ice cream, softened
1/4 to 1/2 c. Hiram Walker Green Cremede Menthe Liqueur
7 env. Equal Low Cal Sweetener

In large bowl sprinkle gelatin over cold water. Let stand 1 minute. Add boiling water and stir until dissolved. With beater, blend ice cream, liqueur and sweetener. Pour in 13x9 pan. Chill until firm.

CHOCOLATE LAYER:

2 env. Knox flavored gelatin
1/2 c. cold water
1 1/2 c. boiling water
1 pkg. (4 1/2 oz.) instant chocolate pudding mix
1 c. vanilla ice cream, softened

In medium bowl sprinkle gelatin in cold water, let stand 1 minute. Add boiling water and stir until dissolved. Beat in ice cream. Fold onto mint layer. Chill until firm. Serve, cut into 1 inch squares. Makes 10 dozen squares.