30 gingersnap cookies
6 tbsp. butter, softened
2 sqs. semi-sweet chocolate
2 sm. pkgs. vanilla pudding and pie filling
3 c. milk
3 lg. egg yolks
1 env. unflavored gelatin
1 c. heavy cream

Preheat oven to 300 degrees. Crush gingersnaps in a heavyweight plastic bag into fine crumbs with rolling pin. Mix with butter and press into pie plate. Bake for 15 minutes. Cool. Heat chocolate squares until melted; set aside. Mix vanilla pudding, milk, and egg yolk until blended. Sprinkle gelatin evenly over pudding mixture and let stand a minute. Cook over low heat, stirring until gelatin dissolves and mixture is thick. DO NOT BOIL. Stir half of mixture into the melted chocolate and spoon this chocolate pudding into the pie shell. Refrigerate. Put remaining pudding mixture into a bowl and refrigerate for 10 to 15 minutes. Beat the heavy cream until it forms stiff peaks. Fold into vanilla pudding mixture; spoon onto top of chocolate layer in pie shell. Refrigerate until set - 4 hours. Garnish with gingersnaps.