Princess Poppy Seed Torte

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READY IN: 1hr 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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