Delicious Poppy Seed Torte

Crust

1 cup of crushed graham crackers

1 cup of flour

1/2 cup of chopped nuts

1/2 cup of melted butter or margarine

*Mix well and pat in bottom of a 9×13 cake pan. Bake 15 minutes at 325 degrees. Cool crust.

Filling

5 egg yolks

1 1/2 cups of milk

1 cup of sugar

1/2 tsp. salt

1/4 cup of poppy seed

2 tbs. corn starch

*Mix thoroughly and cook over medium heat stirring constantly until thick. Set off burner. Dissolve 1 envelope of plain gelatin in 1/4 cup of cold water and add to hot filling. Stir until thoroughly mixed. Cool filling. I set pan in cold water in sink and stir often. Beat 5 egg whites with 1/8 tsp. salt and 1/2 tsp. cream of tartar until foamy. Gradually add 1/2 cup of sugar and beat at high speed until thick and glossy. Stir into cold filling and pour on crust. Cover with a thin layer of thawed Cool Whip or other brand of topping. Sprinkle with chopped nuts, cover with foil and freeze. Cut in 24 squares to serve. Let dessert thaw slightly before serving (10-15 min)