Crust:
¼ c graham cracker crumbs
¼ c margarine or butter, melted
¼ c sugar
Filling:
2 c eggnog
6 oz chocolate chips
1 T unflavored gelatin
¼ c milk
1 c heavy cream, whipped
Combine crust ingredients.
Press over bottom and up sides of an 8” cake pan. Set aside.
Bring eggnog almost to simmering over low heat, stirring constantly.
Add chocolate chips, stir until melted.
Soften gelatin in milk, stir into eggnog mixture until thoroughly dissolved. Cool.
Fold in whipped cream when mixture begins to thicken.
Cover and refrigerate until set.
To serve, cut into squares and garnish with additional whipped cream if desired.