2 c. ginger snap crumbs
1/2 c. sugar
1 stick melted butter

Mix together and pat in bottom of 9 x 13 inch Pyrex dish, chill.

FILLING:

1/2 c. sugar
1 tbsp. cornstarch
2 c. milk, scalded
4 beaten egg yolks
1 (12 oz.) pkg. chocolate chips
1 tsp. vanilla
1 pkg. unflavored gelatin
1/4 c. cold water
4 egg whites
1/2 c. sugar
1 c. whipping cream
1 sq. unsweetened chocolate, grated

Combine sugar and cornstarch, slowly add scalded milk to egg yolks, then add sugar and cornstarch to mixture. Cook until it coats the spoon. Have chocolate chips in mixing bowl, add approximately 1/2 of custard and stir until chocolate is melted, add vanilla. Pour over ginger snap crust. Chill.

Soften gelatin in cold water, add to remaining custard, stir until dissolved. Chill until slightly thick. Beat egg whites, adding last 1/2 cup of sugar, fold into custard and pour over chocolate layer. Chill until set. To serve cover with whipped cream and garnish with grated chocolate.