FILLING:

2 c. milk
3 beaten egg yolks
1/4 tsp. salt
1 c. sugar
2 tbsp. gelatin, softened in 1/2 c. water

3 beaten egg whites
1 pkg. Dream Whip or 1 pt. whipped cream
Flavoring or coloring as desired, i.e., mint (green), almond, rum, etc.

Scald milk; add sugar, egg yolks and salt. Cook over hot water until mixture coats spoon. Set aside. Dissolve gelatin in 1/2 cup water. Stir gelatin mixture into custard and cool. When custard is quite firm, fold in stiffly beaten egg whites, whipped cream and flavoring-coloring.

Chill until mixture begins to set. Pour over crushed chocolate wafers. Top with sprinkling of same.

CHOCOLATE WAFER CRUST:

1 (8 oz.) pkg. thin chocolate wafers
1/2 c. melted butter
2 tbsp. powdered sugar

Crush wafers very fine (about 1 1/2 cups). Reserve 1/4 for top of pie. (A rolling pin on wafers in large plastic bag works well for crushing).

Mix crumbs, sugar and melted butter well.

Line pie tin; press mixture firmly on bottom and sides. Bake 10 minutes at 350 degrees. Top pie with whipped cream and chocolate crumbs.