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

FILLING:

3/4 c. sugar
2 c. milk
1 tbsp. cornstarch
4 egg yolks
12 oz. semi-sweet chocolate chips
1 tsp. vanilla
1 pkg. unflavored gelatin
1/4 c. cold water
4 egg whites
1 c. whipping cream

Combine cookie crumbs, sugar and butter. Pat in bottom of 13x9 inch pan. Chill.

Scald 2 cups milk. In a bowl, combine 1/4 sugar and cornstarch. In another bowl beat egg yolks. Slowly add milk, stirring constantly. Return mixture to pan and stir in cornstarch mixture. Stir until custard sticks to spoon. Stir chocolate chips and 1 1/2 cups custard in bowl with vanilla. Pour mixture in chilled crust and refrigerate.

Soften gelatin in cold water. Add to remaining custard. Chill until thick. Beat egg whites and 1/2 cup sugar until soft peaks form. Fold into thickened custard and gelatin. Pour over the custard and chill until set. Garnish with grated chocolate.