4    Egg yolks
1/3 c  Sugar
1    Envelope gelatin
3/4 c  Midori
4    Egg whites
1/4 c  Sugar
1 c  Whipped cream
1    Baked pastry shell; chilled

–FOR GARNISH–
Whipped cream
Melon balls or Kiwi slices

In top of double boiler, combine egg yolks, 1/3 cup sugar and gelatin. Beat
slightly. Stir in Midori. Cook, stirring constantly, until mixture
thickens slightly. Beat egg whites until frothy. Add 1/4 cup sugar
gradually, beating until soft peaks form. Gently fold together yolk
mixture, egg white mixture and cream. Turn into pastry shell. Refrigerate
several hours or until firm. Garnish with additional whipped cream and
melon balls or slices of peeled Kiwi fruit.