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Ginger Snap Crust

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Ingredients
  Gingersnap cookie crumbs 1 1⁄4 Cup (20 tbs)
  Margarine/Butter 1⁄3 Cup (5.33 tbs)
Directions

Process cookies in blender for quick crumbs.
Combine crumbs and butter or margarine, press firmly on bottom and sides of an 8-inch pie pan.
Chill for 1hour, or bake 8 minutes at 375° Fand cool before filling.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Interest: 
Quick

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