Gingersnap Crumb Crust
- 1 1/2 cups gingersnap crumbs
- 1/4 cup sifted powdered sugar
- 1/3 cup butter or margarine, melted
- 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.
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