1. Preheat the oven at 350 degrees F.
2. In a food processor jar take the gingersnap and crumble.
3. Stream in the butter and mix well.
4. Spread the mixture in a cake mould. Bake for 10 minutes at 350 degrees F.
5. Fill cookie crust with cream and fruits and serve.
Serving size: Complete recipe
Calories 3971 Calories from Fat 2097
% Daily Value*
Total Fat 236 g363.4%
Saturated Fat 107 g535.1%
Trans Fat 0 g
Cholesterol 365.8 mg121.9%
Sodium 2082.2 mg86.8%
Total Carbohydrates 432 g144.2%
Dietary Fiber 0 g
Sugars 196.6 g
Protein 21 g42.2%
Vitamin A 85%
*Based on a 2000 Calorie diet