Emerald Chiffon

Directions

1. 1
   Add hot water to jello; stir until it is dissolved. Refrigerate until slightly thickened.
2. 2
   Mix 1/4 cup water and Kool-Aid to make juice; mix with beaten egg yolks and sugar.
3. 3
   Cook until it thickens; let cool.
4. 4
   Whip cream.
5. 5
   Beat egg whites.
6. 6
   Fold jello and egg yolk mixture into cream, then fold into egg whites. Pour over half the cookie crumbs which have been arranged in a 9 x 12-inch pan.
7. 7
   Put remaining crumbs over top and chill about 2 hours or until ready to serve.