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    You are in: Home / Recipes / Poppy Seed Torte Recipe
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    Poppy Seed Torte

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    nranger7's Note:

    I was surprised to see that this recipe was not posted! Dessert tortes like this are very popular back home (Wisconsin). This recipe is from my aunt's family cookbook and appears to have originated from the Port Hotel in Port Washington, WI. Holidays just aren't complete without a poppy seed torte! I have not made this in a long time, but I'm pretty sure I've successfully substituted an 8 oz tub of Cool Whip for the whipping cream in the past. Please note that the recipe calls for the LARGE packages of instant pudding. The nuts I usually use for the crust are the finely chopped walnuts found at the store.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      CRUST: Mix together the cracker crumbs, flour, butter and nuts.
    2. 2
      Pat into a 9x13 inch pan.
    3. 3
      Bake at 350 degrees for 15 minutes.
    4. 4
      Let cool.
    5. 5
      FILLING: Prepare pudding with milk.
    6. 6
      Add the poppy seeds.
    7. 7
      Whip and lightly sweeten the cream.
    8. 8
      Fold the cream into the pudding.
    9. 9
      Pour the mixture onto the graham cracker crust.
    10. 10
      Refrigerate.

    Ratings & Reviews:

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    Nutritional Facts for Poppy Seed Torte

    Serving Size: 1 (155 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 466.2
     
    Calories from Fat 268
    57%
    Total Fat 29.8 g
    45%
    Saturated Fat 15.9 g
    79%
    Cholesterol 81.8 mg
    27%
    Sodium 584.0 mg
    24%
    Total Carbohydrate 45.4 g
    15%
    Dietary Fiber 1.3 g
    5%
    Sugars 29.3 g
    117%
    Protein 5.8 g
    11%

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