1 c. graham crackers (seven crackers)
1 c. flour
1/2 c. butter, butter
1/2 c. nuts
No sugar

Pat in pan and bake at 325 degrees for 10 to 15 minutes. Cool. Put in double boiler: 2 tbsp. cornstarch 1/4 tsp. salt 1 1/2 c. milk

When hot add 5 well beaten egg yolks and add 1/4 cup poppyseeds. Then add 1 1/2 tablespoons plain gelatin dissolved in 1/4 cup cold water. Cool until thick and cool. Cool very well. Beat 5 egg whites stiff and add 1/2 cup sugar and 1/2 teaspoon cream of tartar, 1/2 teaspoon vanilla. Fold into custard mixture and refrigerate overnight. Top with cool whip. Do not freeze.