1 - 10 of 68 for gingersnap crust
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Place gingersnap cookies in the ... as the bottom crust for a custard, ... of finely chopped nuts (almonds, walnuts, Macadamia nuts or pecans work well).
41% calorie reduction from traditional recipe. Combine gingersnap crumbs, 3 tablespoons ... cheesecake mixture over crust. Bake at ... 3 packets Equal® sweetener. Equal
Arrange 19-20 whole gingersnaps over bottom and ... into the cookie "shell". Sprinkle gingersnap crumbs over the top of the pie and freeze, well covered.
Preheat oven to ... large bowl, add gingersnap crumbs and mix. ... sides to form crust. Bake for ... pecan halves around edge of pie. Makes 12 servings.
Melt 1/4 cup ... 1/2 cups ground gingersnaps (about 40 cookies) ... Press evenly into the bottom of an oiled, 9 inch springform pan and freeze until needed.
Note: To grind ... a paste. Prepare Crust: Heat oven ... using fork, combine gingersnap crumbs, pecans and ... brush over strawberries. Makes 16 servings.
Preheat oven to ... pie mix. This crust can also be ... the freezer to set. To serve, remove and thaw for a few minutes and then cut into wedges to serve.
Grind cookies in ... of pan. Refrigerate crust until ready to ... completely cool, about 1 1/2 hours. Refrigerate overnight. (Can be prepared 3 days ahead.)
Thoroughly blend crumbs, butter and sugar. Press firmly on bottom and side of a 9" pie pan and chill. This crust goes well with lemon pie filling.
Mix crumbs with butter. Press mixture firmly to bottom and sides into 8-inch pan. Chill 1 hour or bake at 375 degrees for 8 minutes. Cool before ...
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