Combine gelatine, 1 tablespoon sugar, and salt in saucepan.
Beat egg yolk slightly. Add egg yolks, cream and whiskey to gelatine
mixture. Cook over low heat, stirring constantly, until mixture
thickens slightly. Stir in mint jelly.
Chill until mixture begins to thicken.
Beat egg whites to soft peaks. Beat in remaining sugar until
mixture holds a stiff peak. Fold meringue and 2 cups whipped
topping into custard mixture Add green food coloring to desired
shade. Turn into crust.
Garnish with remaining whipped topping
and refrigerate until firm.
Let stand at room temperature for 2 hours before cutting.