Poppy Seed Torte

Crust:
1 cup graham crackers
1 cup flour
1/2 cup melted butter
1/2 cup walnuts(chopped fine)

Mix and together and bake in 9" x 13" pan for 10 minutes at 325 degrees

Filling:
4 cups milk
1 cup sugar
5 eggs, separated
1/4 cup poppy seeds
1/2 teaspoon cream of tartar
1/4 teaspoon salt
2 heaping Tablespoons cornstarch
1 teaspoon vanilla extract
2 pkgs Knox gelatin(unflavored)
1/2 cup sugar

Combine milk, sugar, egg yolks, poppy seeds, salt, cornstarch, and vanilla.
Boil until thick, stir constantly. Mix the 2pkgs of knox gelatin with 1/2 cup of cold water and add to the hot mixture. Set aside and cool.

Beat 5 egg whites until stiff. Add cream of tartar and 1/2 cup sugar. Fold into cooled mixture. Pour into crust. Top with whip cream.