1 c. graham cracker crumbs
1 c. flour
1 1/2 c. milk
1 c. sugar
5 eggs, separated
1/4 c. poppy seed
2 tbsp. cornstarch
1/2 c. melted butter
1/2 c. nuts
1 1/2 tbsp. gelatin
1/4 c. water
1 tsp. vanilla
1/2 tsp. cream of tartar
1/2 c. sugar
Pinch of salt, optional

Mix graham crackers and flour and pat in a 9x13 inch pan. Bake 10 minutes at 325.

Dissolve gelatin in the water. Beat egg yolks slightly, add milk, sugar and cornstarch. Mix together poppy seed, vanilla and salt. Bring to a boil. Add dissolved gelatin. Cool.

Beat egg whites with cream of tartar and the half cup of sugar. Fold into filling. Refrigerate and put whipped cream on top. Filling ingredients may be doubled.