1 envelope Knox unflavored gelatin
1/3 c. dark brown sugar
3 tbsp. unsweetened cocoa powder
2 eggs, separated
1 c. milk
1 tsp. vanilla extract
1 c. (1/2 pt.) whipping or heavy cream, whipped
1 c. coarsely crushed Whoppers malted milk candy (reserve sm. pieces and crumbs
for topping)
Graham Cracker Crust

In medium saucepan, mix gelatin, sugar, and cocoa; blend in egg yolks beaten with milk. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes. Stir in vanilla. Pour into bowl; chill, stirring occasionally until mixture mounds slightly when dropped from spoon.

Beat egg whites until stiff. Fold egg whites, then whipped cream and candy into mixture. Turn into crust; top with reserved crumbs. Chill until firm. Garnish as desired. Makes about 9 servings.

Graham Cracker Crust: Combine 1 cup graham cracker crumbs, 2 tablespoons sugar and 2 tablespoons melted butter. Press onto bottom of 9 inch square baking pan. Bake at 350 degrees; chill.