Gingersnap Crust

Recipe from


Ingredients

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

Preparation

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.

Note:

June 1998