CRUST:

1 c. crushed graham crackers
1 c. flour
1/2 c. chopped nuts
1/2 c. melted butter

CUSTARD:

1 1/2 c. milk
5 eggs
1 c. sugar
2 tbsp. cornstarch
1/3 c. poppy seed
1 pkg. unflavored gelatin
1/4 c. warm water
5 egg whites
1/2 c. sugar
1/2 tsp. cream of tartar
1 tsp. vanilla
1 carton Cool Whip

Mix the first 4 ingredients together and press into 9x13 inch pan. Bake at 325 degrees for 10-15 minutes.

Blend milk, 5 egg yolks, 1 cup sugar, cornstarch (or flour), poppy seed. Bring to a boil and cook about 3 minutes. Dissolve unflavored gelatin in warm water. Add to cooked custard. Cool.

While cooling, beat 5 egg whites stiff, add 1/2 cup sugar, cream of tartar, and vanilla. Fold into cooled custard, then pour over baked crust. Refrigerate overnight. Top with Cool Whip. Enjoy!