Poppy Seed Torte

• 1 c. graham crackers, crushed
• 1/2 c. melted butter
• 1 c. flour
• 1/2 c. chopped nuts
• 1 pkg. Knox gelatine
• 1 1/2 c. milk
• 2 heaping Tbsp. cornstarch
• 1 tsp. vanilla
• 1/2 tsp. salt
• 1 c. sugar
• 5 eggs
• 1/4 c. poppy seed
• 1/2 tsp. cream of tartar
• 1/2 c. sugar

1. Mix and pack first four ingredients in a 9 x 13-inch pan and bake at 325u0b0 for 15 minutes.
2. Dissolve 1 package Knox gelatine and 1/4 cup cold water and set aside.
3. In a saucepan, combine milk, cornstarch, vanilla, salt, 1 cup sugar, egg yolks and poppy seed. Boil over medium heat until thick.
4. Remove from heat.
5. Add gelatine and allow to cool.
6. Take 5 egg whites and beat with cream of tartar and 1/2 cup sugar until stiff.
7. Fold into cooled mixture and pour over crust.
8. Top with whipped cream, can put chopped nuts on top.
9. Refrigerate until set about 2 to 3 hours.

graham crackers, butter, flour, nuts, gelatine, milk, cornstarch, vanilla, salt, sugar, eggs, poppy seed, cream of tartar, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=317411 (may not work)