directions

Crumble digestive cookies in a food processor. Add the melted butter and combine with the back of a spoon pat the butter cookie mixture to the bottom of a 9' springstrom pan and refrigerate. Put your gelatin into warm water to dissolve. Combine cream cheese, sugar and baileys in a food processor and keep on high until there is a watery consistency. Whip heavy cream to form thick pearls. Whip your egg whites until pearls are formed. Whip your cream cheese mixture, heavy cream and egg whites. Add your gelatin a little at a time. Ladle or pour your mixture on top of the now hardened crust. Refrigerate for six hours or overnight. Serve with your favorite fruit.