20 chocolate cream cookies, crushed
1 tbsp. unflavored gelatin
1 1/2 c. cold milk, divided
2 egg yolks
1/2 c. sugar
Dash salt
1 tsp. vanilla
2 egg whites, beaten
1 c. whipped cream, whipped
Toasted almonds

Mix gelatin in 1/2 cup cold milk. Let stand for 5 minutes. Cook the remaining milk, egg yolks, sugar and salt slowly in small saucepan. Boil until creamy (does not get thick). Then add gelatin mixture and vanilla. Stir well to dissolve gelatin and let cool until thick. Add egg whites and whipped cream. Pat half of cookie crumbs into greased 8 x 8 pan. Pour filling on top of crumbs and sprinkle with remaining crumbs. Refrigerate at least 3 hours. Top with toasted almonds.