CRUST:

2 c. gingersnap cookie crumbs
1/2 c. butter, melted
1/4 c. sugar

FILLING:

1/4 c. sugar
2 c. milk
1 (12 oz.) pkg. semi sweet chocolate chips
1 tsp. vanilla
1/4 c. cold water
1/2 c. sugar
1 square grated chocolate for garnish
Sliced strawberries for garnish
1 tbsp. cornstarch
4 egg yolks
1 pkg. unflavored gelatin
4 egg whites
1 c. whipping cream

Combine cookie crumbs and sugar; stir in butter. Press into bottom of 9"x13" pan. Chill.

In a saucepan, scald milk. In small bowl, combine sugar and cornstarch. In another bowl, beat egg yolks. Slowly add milk, stirring constantly. Return egg mixture to saucepan. Stir in sugar and cornstarch mixture. Cook, stirring constantly until custard coats the back of a spoon. Place chocolate chips in mixing bowl. Add 1 1/2 cups hot custard. Stir until chocolate melts. Add vanilla.

Pour custard into chilled crust. Refrigerate. Soften gelatin in cold water. Add to remaining custard, stirring until dissolved. Chill until thickened. Beat egg whites and sugar until soft peaks form. Fold into custard, pour over chocolate. Chill until set.