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.