CRUST:

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

FILLING:

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

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

In a 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 the 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 whipped cream, chocolate curls and/or strawberries.