CRUST:

1 c. flour
1/4 c. brown sugar
3/4 c. nuts, chopped
1/2 c. soft butter

FILLING:

1 1/2 tbsp. unflavored gelatin
1 1/2 c. milk
5 egg yolks
1 tsp. vanilla
1/4 tsp. salt
1/2 tsp. cream of tartar
Whipped cream
1/2 c. cold water
1 c. sugar
1/4 c. poppy seed
2 tbsp. cornstarch
5 egg whites
1/2 c. sugar

CRUST: Combine flour, sugar, nuts and butter. Blend well and press into buttered 9x13 inch pan. Bake 10 to 12 minutes at 350 degrees. Cool.

FILLING: Soften gelatin in cold water. Combine milk, 1 cup sugar and egg yolks in saucepan. Stir in poppy seed, cornstarch and salt. Cook, stirring constantly until mixture thickens. Add vanilla and gelatin mix. Cool well. Beat egg whites with cream of tartar and 1/2 cup sugar until thick and stiff. Fold in cooled custard and pour over crust. Chill. Top with whipped cream.