Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Crust
  2               cups  gingersnap cookie crumbs ( about 60
                        cookies)
     1/4           cup  sugar
     1/2           cup  melted butter or margarine
                        Filling
     1/4           cup  sugar
  1               Tbsp  cornstarch
  2               cups  milk
  4                     egg yolks
  1                pkg  semi-sweet chocolate chips      (12 oz)
  1                tsp  vanilla
  1                pkg  unflavored gelatin
     1/4           cup  cold water
  4                     egg whites
     1/2           cup  sugar
  1                cup  whipping cream
                        Chocolate curls or 1 square chocolate
                        for garnish Whipped
                        cream, optional
                        Fresh strawberries      optional

Preparation:

Combine cookie crumbs and sugar; stir in butter. Pat into bottom of a 13 by-9-inch 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 a spoon. Place chocolate chips in a mixing bowl. Add 1 1/2 cups hot custad. 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, whipped cream and strawberries.

Nutritional Information:

2566 Calories (kcal); 125g Total Fat; (43% calories from fat); 53g Protein; 317g Carbohydrate; 1243mg Cholesterol; 797mg Sodium