Clear gelatin
Water
Eggs
Milk
Sugar
Salt
Heavy cream or whipped cream
Hydrox cookies
Oleo or butter

Soak 1 envelope Knox clear gelatin in 1/4 cup of cold water.

Make a soft custard; cook until it coats a spoon. Slightly beat 3 egg yolks, add 1 cup sugar, 1 cup of milk and 1/4 teaspoon of salt. Add gelatin and cook completely. Then add 1 cup of heavy cream or 6 oz. Cool Whip plus 3 egg whites whipped stiff to above ingredients.

Roll 1 large package of Hydrox cookies to fine pieces and add 1/2 cup of butter, melted. Stir it well. Put 2/3 of crumbs in bottom of 9x15 inch pan. Then put custard mixture on crumbs. Put remainder of crumbs on top of custard. Chill in refrigerator for 1 hour. Ready to eat. Can be frozen as long as 3 months.