2 c. gingersnap cookie crumbs, about 60 cookies
1/4 c. sugar
1/2 c. butter, melted

Combine cookie crumbs and sugar. Stir in butter. Pat into bottom of 13 x 9 inch pan. Chill.

FILLING:

1/4 c. sugar
1 tbsp. cornstarch
2 c. milk
4 egg yolks
1 pkg. semi sweet chocolate chips
1 c. whipping cream, chocolate curls, or 1 sq. chocolate grated for garnish
Whipped cream, optional
Fresh strawberries, optional
1 tsp. vanilla
1 pkg. unflavored gelatin
1/4 c. cold water
4 egg whites
1/2 c. sugar

In saucepan scald milk. In a 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 all the time until the custard coats the back of spoon. Place chocolate chips in a mixing bowl. Add 1 1/2 cups hot custard. Stir until chocolate is melted. Add vanilla.

Pour chocolate 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.

Garnish with chocolate and strawberries.