Shamrock Delight

• 2 envelopes unflavored gelatin
• 3 c. milk
• 3 eggs, separated
• 1/2 c. mint jelly
• 3/4 tsp. mint extract
• 1/2 tsp. green food coloring
• 1/2 c. sugar
• 2 c. whipped topping
• 1 (10-inch) angel food cake, torn into small pieces

1. Sprinkle gelatin over milk in saucepan.
2. Beat egg yolks until light and lemon colored.
3. Stir in milk.
4. Stir over low heat until gelatin dissolves, about 5 minutes.
5. Stir in jelly until melted. Remove from heat and stir in mint extract and coloring.
6. Chill, stirring occasionally until mixture mounds slightly when dropped from spoon.
7. Beat egg white in large bowl until stiff peaks form. Gradually add sugar and beat until stiff but not dry.
8. Fold topping into gelatin mixture, then fold cake meringue.
9. Turn into 12-cup mold.
10. Chill 4 hours or overnight.
11. Unmold and serve.

unflavored gelatin, milk, eggs, mint jelly, mint, green food coloring, sugar, topping, cake

Taken from www.cookbooks.com/Recipe-Details.aspx?id=405634 (may not work)