Cookie crumb crusts are easy because there is no rolling of dough. These add a special crunchy goodness to cream or gelatin pie fillings that are chilled before serving. choose a cookie flavor to enhance the flavor of the filling.

GRAHAM CRACKER:

1 1/2 c. (21 sqs.) graham crackers, crushed
1/4 c. sugar
1/3 c. butter, melted

VANILLA WAFER:

1 1/2 c. vanilla wafers (36), crushed
1/4 c. butter, melted

GINGERSNAP:

1 1/2 c. gingersnaps (30 cookies), crushed
1/3 c. butter, melted

CHOCOLATE CREME FILLED COOKIE:

1 1/2 c. chocolate creme filled cookies (20), crushed
1/4 c. butter, melted

FLAKED OR SHREDDED COCONUT:

2 c. flaked or shredded coconut
1/4 c. butter, melted

Heat oven to 375 degrees. In medium bowl, combine crumbs, sugar, and melted butter; blend well. Press firmly into bottom and up sides of 9 inch pie pan. Bake at 375 degrees for 8 to 10 minutes or until golden brown. Cool.

Also good to use as a cheesecake crust.