Princess Poppy Seed Torte - cooking recipe

Ingredients

Crust
1 cup flour
1/2 cup brown sugar
1/2 cup butter, slightly softened
3/4 cup chopped nuts
Filling
2 (1/4 ounce) envelopes unflavored gelatin
1/2 cup cold water
1 1/2 cups milk
1 cup sugar
5 egg yolks, slightly beaten
1/4 cup poppy seed
2 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon vanilla
5 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
Topping
1 (8 ounce) carton whipped topping, thawed
1 (3 1/2 ounce) package instant vanilla pudding

Preparation

For crust:
Combine flour and sugar; cut in butter.
Add nuts.
Mix well and press into buttered 9x13 inch pan.
Bake for 12-15 minutes at 350 degrees or until golden brown.
Remove from oven and cool.
For Filling:
Soften gelatin in cold water.
Combine milk, 1 cup sugar and egg yolks in saucepan. Stir to dissolve sugar. Add poppyseed, cornstarch and salt.
Cook, stirring constantly, until mixture thickens and coats spoon.
Remove from heat and stir in gelatin. Blend well.
Stir in vanilla.
Cool to room temperature.
While mixture is cooling, beat egg whites in large bowl until frothy.
Add cream of tartar and beat until soft peaks form.
Add 1/2 cup sugar gradually, continuing to beat until stiff peaks form.
Fold in cooled poppy seed mixture.
Pour into baked crust.
Chill one hour.
For Topping:
Stir together whipped topping and dry pudding mix. Spread over filling and let chill at least 6 hours before serving.