Strawberry Poppy Seed Dessert - cooking recipe

Ingredients

1/2 c. finely crushed saltine crackers
3/4 c. finely crushed graham crackers
1/2 c. chopped nuts
1/2 c. melted butter or margarine
3/4 c. sugar, divided
1/4 c. poppy seed
3 Tbsp. cornstarch
1 envelope unflavored gelatin
1/4 tsp. salt
2 c. milk
4 eggs, separated
1 tsp. vanilla
1/4 tsp. cream of tartar
2 baskets (about 3 c.) fresh strawberries
1/2 c. heavy cream, whipped

Preparation

Combine
cracker
crumbs, nuts and butter, mixing well. Press mixture onto the bottom of a buttered 9-inch spring-form pan. Chill
thoroughly.\tCombine
1/4
cup sugar, poppy seed, cornstarch,
gelatin
and
salt
in
saucepan.
Slowly stir in milk.
Cook
over low heat, stirring constantly, until mixture thickens and
comes to a boil.
Boil 1 minute, stirring.
Beat egg yolks;
gradually stir some of hot mixture into egg yolks. Stir egg
yolk
mixture\tinto
remaining
hot mixture.
Cook, stirring constantly\tfor
5 minutes.* Stir in vanilla.
Cool. Beat
egg whites
and
cream of tartar until soft peaks form; gradually
add remaining\t1/2
cup sugar, beating until stiff peaks
form.
Fold into cooled poppy seed mixture.
Set aside. Arrange
sliced strawberries
over\tcrust.\tSpoon
poppy seed filling over strawberries.
Chill several hours or overnight.