Line bottom of 9-inch pie tin with mixture.
Arrange ginger snaps (whole) around inside edges.
Dissolve 2 tablespoons gelatine in 1/2 cup cold water.
Combine in top of double boiler.
Cook until mixture reaches boiling point.
Remove from heat.
Add gelatine and stir until dissolved.
Fold in 1 cup whipped cream and 1 teaspoon vanilla.
Pour into ginger snap crust.
Chill and serve with whipped cream.