“Poppyseed Torte

Crust: 1 C. crushed graham crackers

½ C. flour

½ C. melted butter

½ C. chopped walnuts

Bake @350 deg. for 10 minutes

Filling: 1 ½ C. milk

¼ C. sugar

5 egg yolks

¼ t. salt

¼ C. poppyseed

2 heaping T. cornstarch

Cook until thick. Dissolve 2 envelopes of plain gelatin in ¼ C. cold water. Then add to cooked mixture and cool completely.

Beat 5 egg whites with ½ t. cream of tartar. Add ½ C. sugar and fold into the cooled poppyseed mixture. Spoon over crust and top with cool whip.