1/2 c. all-purpose flour
1/2 c. finely crushed saltine crackers (14 crackers)
1/2 c. finely crushed graham crackers (7 crackers)
1/2 c. chopped black walnuts
1/2 c. butter, melted

Combine flour, cracker crumbs and the walnuts. Stir in butter. Press mixture into 9 x 9 x 2 inch pan. Bake in 375 degree oven for 10 minutes. Cool. 1/4 c. poppy seed 3 tbsp. cornstarch 1 env. unflavored gelatin 2 c. milk 4 beaten egg yolks 1 tsp. vanilla 4 egg whites 1/2 tsp. cream of tartar 1/2 c. sugar

In medium saucepan combine the 1 cup sugar, poppy seed, cornstarch and gelatin. Stir in milk. Cook and stir until thickened and bubbly. Add about half the hot mixture to egg yolks, stirring constantly. Return all to saucepan. Cook and stir 2 minutes more. Add vanilla.

Cover and cool until partially set. Beat egg whites and cream of tartar until soft peaks form (tips curl over). Gradually add the remaining sugar beating until stiff peaks form (tips stand straight). Fold into cooled poppy seed mixture. Turn into prepared crust. Cover and chill overnight.