Strawberry Poppy Seed Dessert

• 1/2 c. finely crushed saltine crackers
• 3/4 c. finely crushed graham crackers
• 1/2 c. chopped nuts
• 1/2 c. melted butter or margarine
• 3/4 c. sugar, divided
• 1/4 c. poppy seed
• 3 Tbsp. cornstarch
• 1 envelope unflavored gelatin
• 1/4 tsp. salt
• 2 c. milk
• 4 eggs, separated
• 1 tsp. vanilla
• 1/4 tsp. cream of tartar
• 2 baskets (about 3 c.) fresh strawberries
• 1/2 c. heavy cream, whipped

1. Combine
2. cracker
3. crumbs, nuts and butter, mixing well. Press mixture onto the bottom of a buttered 9-inch spring-form pan. Chill
4. thoroughly.tombine
5. 1/4
6. cup sugar, poppy seed, cornstarch,
7. gelatin
8. and
9. salt
10. in
11. saucepan.
12. Slowly stir in milk.
13. Cook
14. over low heat, stirring constantly, until mixture thickens and
15. comes to a boil.
16. Boil 1 minute, stirring.
17. Beat egg yolks;
18. gradually stir some of hot mixture into egg yolks. Stir egg
19. yolk
20. mixturetnto
21. remaining
22. hot mixture.
23. Cook, stirring constantlytor
24. 5 minutes.* Stir in vanilla.
25. Cool. Beat
26. egg whites
27. and
28. cream of tartar until soft peaks form; gradually
29. add remainingt/2
30. cup sugar, beating until stiff peaks
31. form.
32. Fold into cooled poppy seed mixture.
33. Set aside. Arrange
34. sliced strawberries
35. overtrust.tpoon
36. poppy seed filling over strawberries.
37. Chill several hours or overnight.

saltine crackers, graham crackers, nuts, butter, sugar, poppy seed, cornstarch, unflavored gelatin, salt, milk, eggs, vanilla, cream of tartar, baskets, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1003149 (may not work)