Ginger Snap Crust
25 May 2009
|Gingersnap cookie crumbs||1 1⁄4 Cup (20 tbs)|
|Margarine/Butter||1⁄3 Cup (5.33 tbs)|
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 375Â° Fand cool before filling.
Ginger Snap Crust Recipe