1 env. unflavored gelatin
1/4 c. cold water
3 eggs, separated
1 1/2 c. milk
3/4 c. sugar
1/4 tsp. salt
1 tsp. vanilla
1/2 pt. whipping cream, chipped
1 very lg. Hershey bar (preferably with almonds)

Dissolve gelatin in cold water. Put egg yolks, milk, sugar and salt in top of double boiler. Cook over boiling water, just until mixture coats spoon. Don't overcook or it will curdle. Remove from heat. Add gelatin and vanilla, mix thoroughly. Cool. Coarsely grate the candy bar and spread half in bottom of 9 x 13 inch pan. Beat egg whites until stiff. Into cooled mixture fold beaten egg whites and then the whipped cream. Spread over chocolate. Spread the rest of the grated chocolate over top. Very elegant if done in a spring-form pan with lady fingers lining sides.