25 to 30 chocolate cookies
3 tbsp. butter, melted
1 pkg. lime gelatin dessert
1/2 c. hot water
1/4 c. lemon juice
1/4 c. sugar
1 tall can Carnation milk (chilled to ice crystal stage)
4 drops green food coloring

Butter 10 inch pan. Line sides with 12 or more cookies. Crush remaining cookies, mix with butter and place on bottom of pan, saving some for topping. Dissolve gelatin dessert in hot water. Add lemon juice and sugar and let stand while whipping Carnation milk to stiff foam. Add gelatin mixture to milk and continue whipping until stiff. Mix in food coloring. Pour over cookie crumbs. Chill about 4 hours or until firm. Serves 6 to 12.