DISSOLVE 1 pkg (85 g) JELL-O Lime Jelly Powder in 1 cup boiling water; add 1/2 cup cold water and 1/3 cup crème de mênthe liqueur. Chill until slightly thickened.
FOLD 1 cup COOL WHIP Light Whipped Topping into jelly mixture.
POUR slowly into a prepared 9 inch (23 cm) chocolate wafer crumb crust and refrigerate until firm. Garnish as desired.
