2 (3 oz.) pkgs. lemon Jello (reg. or sugar free)
2 c. boiling water
1 3/4 c. cold water
1/4 c. creme de menthe
1 sm. carton whipped topping

Dissolve Jello in 2 cups boiling water. Add cold water and creme de menthe. Chill until consistency of egg whites. Using mixer, whip until frothy, fold in whipped topping. Pour into 8 cup mold. Chill until firm. Serves 12.