4 tbsp. cold water
1 env. unflavored gelatin
2 c. milk, scalded
1 c. white sugar
1/4 tsp. salt
1 1/4 tbsp. cornstarch
4 eggs, separated
1 tsp. vanilla
1/4 tsp. cream of tartar
Vanilla wafers
8 oz. whipped topping (Cool Whip or other)
Fresh grated coconut

Pour water over gelatin; set aside. Scald milk. Mix together 1/2 cup sugar, salt and cornstarch in top of double boiler. Add the scalded milk. Beat egg yolks and add to milk mixture. Cook until mixture bubbles. Remove from heat and add gelatin. Cool. Beat egg whites with remaining 1/2 cup sugar, cream of tartar and vanilla. Fold into cooled custard. For crust, crumble small box of vanilla wafers in long buttered dish. Pour custard over crumbs. Top with whipped topping and coconut. Refrigerate. Prepare night before except whipped topping and coconut.

NOTE: This is a dessert which we always make at Christmas, but is wonderful for any special occasion.