Gingersnap Crust

Recipe from

Southern Living


1 1/2 cups gingersnap crumbs (about 26 cookies)
2 tablespoons sugar
1/3 cup butter or margarine, melted


Stir together all ingredients. Press into bottom and up sides of a 9-inch deep-dish pieplate.

Bake at 350° for 8 to 10 minutes. Cool on a wire rack.

June 1998
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