Featherlite Poppyseed Torte

From Feather in Wisconsin..just in case you couldn't t tell from the recipe title..thanks fea.

Crust
1 cup graham cracker crumbs
1/2 cup melted butter
1 cup flour
1/2 cup chopped nuts

Mix well, and pat into 9x13" pan. Bake 10-15 minutes at 325 degrees until light brown. (please note, you can add that veneer of healthiness by substituting some of the graham cracker for wheatgerm and/or ground flax )

Filling
1 1/2 cup milk
1 cup sugar
5 eggs (separated)
1/4 cup poppy seed (I generally use more....1/2 cup maybe)
2 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon vanilla

Dissolve
1 1/2 tablespoon gelatin (Knox)
1/4 cup water

For the egg whites
1/2 cup sugar
1/2 teaspoon cream of tartar

Combine milk, 1 cup sugar and egg yolks in the top of a double boiler. Beat until sugar is dissolved. Add poppy seed, cornstarch and salt
Cook until thick. Add gelatin dissolved in water. Let cool completely. Add vanilla.
In a separate bowl, beat egg whites, add cream of tartar and 1/2 cup sugar. Fold into the completely cooled filling. Pour into completely cooled crust and refrigerate. Top with whipped cream before serving.

ENJOY!