1 c. crushed chocolate cookies (1/2 box or 20 wafers)
3/4 c. sugar
1/3 c. melted butter

Blend together. Line trifle bowl or 12 sherbet dishes with all but 1/4 cup crumbs.

1 pt. whipping cream
6 egg yolks
1 c. sugar
1 tbsp. gelatin
1/4 c. rum

Beat whipping cream until very thick; chill. (Use large bowl.) In small bowl beat egg yolks until creamy. Add sugar and continue beating for 10 minutes. Dissolve gelatin in 1/2 cup cold water for 5 minutes, then dissolve over heat. Add gelatin to egg yolks. Add rum to mixture. Fold into whipping cream. Chill until well set up, stirring once or twice. Pour over crust. Sprinkle remaining crumbs on top.