1/2 cup nonfat dry milk
1/2 cup iced water
2 egg whites
1 tsp. lemon juice
1/4 cup sugar
1/4 tsp. peppermint extract
5 drops green food coloring
1/3 cup small pastel pillow mints
1 chocolate wafer, finely crushed, for topping (about 1 tbsp.)

Beat dry milk, water and egg whites in small mixer bowl on high speed for 3 minutes. Beat in lemon juice on high speed for 1 minute. Beat in sugar, 1 tablespoon at a time; continue beating until thick and fluffy, about 2 minutes (do not overbeat). Beat in extract and food coloring until well mixed, about 15 seconds. Fold in mints; pour into ungreased 9-inch pie plate. Sprinkle with wafer crumbs. Freeze, uncovered until firm, about 1 hour.

Makes 8 servings.

Submitted by: Mary Noble