2 tbsp. butter
1/2 c. graham cracker crumbs
1/2 c. sugar
1 env. unflavored gelatin
2 tbsp. cornstarch
2 c. milk
3 slightly beaten egg yolks
3 egg whites
1/4 c. sugar
1/2 c. whipping cream, whipped
1 1/2 tsp. creme de menthe syrup
2 (1 oz.) sq. unsweetened chocolate, melted

Melt butter; stir in crumbs. Reserve 1 tablespoon; spread remainder in 10 x 6 x 1 1/2 inch dish (or layer in parfait glasses). Mix sugar, gelatin and cornstarch; add milk. Cook and stir to boiling. Add small amount hot mixture to egg yolks; return to hot mixture; cook 1 minute. Cool until partially thickened.

Beat egg whites to soft peaks; gradually add 1/4 cup sugar, beating to stiff peaks. Fold into custard; then fold in whipped cream. Add syrup to 1 1/2 cups of mixture. Stir chocolate into remaining mixture; spread half over crumbs. Cover with mint layer, then rest of chocolate. Top with reserved crumbs. Chill firm.