This looks difficult, but really very simple once you've made it. I always make it while I am preparing a meal.

Melt 8 tablespoons butter in pyrex pan in oven. While doing this mash 40 vanilla wafers fine. (I put mine in blender.) As soon as butter is melted, pour in your crumbs. Mix and smooth with spoon evenly over bottom of pan. Bake 10 minutes at 375 degrees.

Mix and cook in double boiler: 3 tbsp. flour 4 egg yolks 2 c. sweet milk A little salt

When thickened pour about half or little more into a bowl and add 1 package of Knox unflavored) gelatin. (Be sure and dissolve gelatin in 1/4 cup cold water before adding it to hot custard.) Add 1 teaspoon vanilla and cool.

Now add 1 square of chocolate to what's left in double boiler and let it melt. When mixed well pour it over the baked vanilla wafer crust and let cool. (Hence the name black bottom)

When the white custard is cooled add: the 3 or 4 egg whites which are beaten stiff and add 1/3 cup sugar to them...then fold them into the white mixture. Now pour this over the chocolate layer in pan. Make 24 hours in advance and leave in refrigerator (be sure and cover with saran wrap). Just before serving, cover with as much whipping cream as you want and grate Hershey bar over it for pretty. This makes a pyrex pan about 8x12.