Gingersnap Crumb Crust

Recipe from


Ingredients

1 1/2 cups gingersnap crumbs
1/4 cup sifted powdered sugar
1/3 cup butter or margarine, melted

Preparation

Combine all ingredients, stirring well. Firmly press crumb mixture evenly over bottom and up sides of a 9-inch pieplate.

Bake at 375° for 4 to 5 minutes.

Note:

Marty Sprague,

November 1996
My Notes

Only you will be able to view, print, and edit this note.

Add Note