Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large saucepan stir together the sugar and gelatin. stir in evaporated milk. cook and stir over medium heat until sugar and gelatin dissolve and mixture almost boils. remove from heat. in a small bowl slightly beat the egg white and egg. stir about 1/2 cup of the hot gelatin mixture into the egg mixture; return all to saucepan. cook and stir over low heat for 2 minutes more. do not boil. stir in the skim milk, creme de menthe or mint extract, and vanilla. cover and refrigerate 1 hour. if mixture isn't smooth, strain mixture. if desired, stir food colouring into mixture. stir in chopped chocolate. freeze mixture in a 4- or 5-quart ice cream freezer according to manufacturer's directions.

Target recipe: make the crust:. preheat oven to 350°. in a medium mixing bowl, stir together cookie crumbs and sugar. with a pastry blender or two knives, blend in the crisco until crumbs are moistened and begin to clump together. press mixture into the bottom of a 10-inch by 11-inch pie plate. bake crust 8 minutes. let crust cool briefly, then freeze crust for about 15 minutes. assemble the pie:. remove crust from the freezer. using a rubber spatula, spread ice cream over crust. warm hot fudge topping in the microwave on high power for about 45 seconds; stir, then drizzle topping onto the ice cream. freeze pie at least 5 hours, but preferably 24 hours.