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Nora's Poppyseed Torte
from the kitchen of Nora M. Gilipsky
November 24, 1920 ~ January 21, 2005.

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

Mix together and pat in a 9" x 13"  pan.
Bake 325 until light brown-approx. 20 minutes.

2 large packages (4 1/2 oz ea.) vanilla pudding (not instant)
Measure milk as required on package.
Add six beaten egg yolks to mixture.
Add 2 Tblsp. plain gelatin
Add 1/4 cup poppy seeds

Cook all ingredients on stove top until thickened.  Set aside until cool.
Beat the remaining egg whites until they form soft peaks. Gradually add 1/2
cup sugar.  Beat until stiff. Fold egg whites into pudding.  Pour into crust
and refrigerate. Spread whipped crème over filling before serving.

        Enjoy and think of Nora's sweet love.

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