To make crust, combine crumbs and ⅓ c. melted butter; mix thoroughly. Reserve ½ c. for topping; pat remaining crumbs in bottom of 13 X 9 X 2" pan and refrigerate while you make filling.
To make filling, soften gelatin in 5 tblsp. cold water. Combine mincemeat, slightly beaten egg yolks, ¼