Serves: 5

Graham cracker crumbs are the classic choice but here are some tasty variations. To make the crumbs, place broken cookies or crackers in a plastic bag and roll with a rolling pin until the crumbs are finely crushed or crush them in a food processor.

1. Heat oven to 375°F. In medium bowl, combine crumbs, sugar and melted butter blend well. Press mixture firmly in bottom and up sides of 8 or 9-inch pie pan or in bottom of 9-inch springform pan.

2. Bake at 375°F. for 8 to 10 minutes. Cool at least 30 minutes or until completely cooled. Fill with ice cream or pudding. Freeze or refrigerate.

Cookie or Cracker Amount of Crumbs Sugar Butter or Margarine melted

chocolate wafer 1 1/4 cups (20 wafers) 1/4 cup 1/4 cup

cream-filled vanilla 1½ cups (15 cookies) none 1/4 cup

or chocolate cookie

crisp macaroon cookie 1½ cups none 1/4 cup

gingersnap cookie 1½ cups none 1/4 cup

graham cracker* 1½ cups (24 squares) 1/4 cup 1/3 cup

granola 1½ cups none 1/4 cup

(coarsely crushed)

pretzel** 1 1/4 cups 1/4 cup ½ cup

vanilla wafer 1½ cups (30 wafers) none 1/4 cup

*Add ½ teaspoon cinnamon, if desired.

**For easier serving, butter pan before preparing pretzel crust.

More Recipes from the Cook'n with Pillsbury Cookbook:
Almond Bark Buttercream Frosting
Amaretto Petits Fours
Angel Food Cake
Apple Brown Betty
Apple-Blueberry Pie
Apple-Cranberry Strudel
Apple-Raisin Crumb Pie
Baked Custard
Baked Rice Pudding
Banana Crunch Cake
Basic Powdered Sugar Glaze
Berry-Cherry Pie
Black Bottom Cups
Black Bottom Pie
Black Forest Cake
Blueberry Crumble
Brandied Cherry Sauce
Broiled Coconut Topping
Buttercream Frosting
Buttery Decorator Icing
Caramel Flan
Caramel Frosting
Caramel-Banana Ice Cream Dessert
Carrot Cake with Creamy Coconut Frosting
Charlotte Russe de Raspberry
Cheesecake
Cherries 'n Cream Dessert Squares
Cherries Jubilee
Cherry Pie
Chiffon Cake
Chocolate Cashew Pie
Chocolate Cheesecake
Chocolate Mousse
Chocolate Mousse Angel Pie
Chocolate Praline Layer Cake
Chocolate Souffle
Chocolate Sour Cream Cake
Chocolate Whipped Cream Frosting
Chocolate Zucchini Cake
Classic Hard Sauce
Coconut Cake with Lemon Filling
Coconut Pecan Frosting
Cook's Note: About Cream Puffs
Cook's Note: About Souffles
Cook's Note: Apple Brown Betty vs. Apple Crisp
Cook's Note: Avoiding a Cracked Cheesecake Surface
Cook's Note: Birthday Cake Ideas
Cook's Note: Catch the Overflows
Cook's Note: Converting to Cupcakes
Cook's Note: Cutting and Serving a Round Cake
Cook's Note: Decorating the Cake
Cook's Note: Desserts with a Flare
Cook's Note: Finishing Touches for Pies
Cook's Note: Fluting Techniques
Cook's Note: For Better Foam Cake
Cook's Note: For Butter Cake
Cook's Note: Freezing Leftover Egg Whites
Cook's Note: Frosting Finishes
Cook's Note: Frostings and Fillings
Cook's Note: Garnishing Cake Slices
Cook's Note: How to Frost a Two-Layer Cake
Cook's Note: How to Handle Phyllo (Filo) Dough
Cook's Note: How to Make Meringue
Cook's Note: If the Edges Brown Too Fast
Cook's Note: In Praise of Glaze
Cook's Note: Making a Decorating Bag
Cook's Note: Preparing Apples
Cook's Note: Special Touches for the Upper Crust
Cook's Note: Storing Pies and Tarts
Cook's Note: Tips for Shaped Cake Pans
Cook's Note: Tips for Successful Pastries and Pie Crusts
Cook's Note: Using a Decorating Bag and Tip
Cook's Note: Variations for Cakes from Scratch or Mixes
Cranberry-Apricot Pie
Cream Cheese Frosting
Cream Cheese Jewel Tart
Cream Puffs
Creamy Rum Butter Sauce
Creme Anglaise
Crumb Pie Crusts
Crumbleberry Pear Pie
Crunchy Mincemeat Pie
Custard Pie
Delicious White Fruit Cake
Devil's Food Cake
Dixie Spice Cake with Caramel Frosting
Easy Apple Pie Foldover
Easy Creme Fraiche
Easy-Method Puff Pastry
Fanciful Fruit Pizza
Fluffy Marshmallow Frosting
French Silk Chocolate Pie
Fresh Blueberry Pie
Fresh Fruit Crisp
Fresh Fruit Trifle
Fresh Pear Crostata
Fresh Raspberry Lattice Pie
Fresh Strawberry Pie
Fresh Strawberry-Rhubarb Pie
Frozen Cappuccino Pie
Frozen Key Lime Torte
Fudge Frosting
Ganache
German Chocolate Cake with Coconut-Pecan Frosting
Gingerbread with Lemon Sauce
Golden Pecan Pie
Holiday Fruitcake
Hot Caramel Sauce
Hot Fudge Sauce
How Much Frosting?
Individual Hot Fudge Sundae Cakes
Jelly Roll
Lemon Chess Pie
Lemon Delight Pound Cake
Lemon Filling
Lemon Granita
Lemon Meringue Pie
Lemon Pudding Cake
Lemon Sauce
Lemon-Orange Picnic Cake
Macadamia Fudge Torte
Maple Baked Apples
Margarita Pie
Mint Chocolate Mousse Dessert
Mom's Apple Dumplings
No-Bake Fruit-Topped Cheesecake
Old-Fashioned Berry Cobbler
Old-Fashioned Bread Pudding with Brandy Hard Sauce
Old-Fashioned Oatmeal Cake with Broiled Topping
Old-Fashioned Pumpkin Pie
Palmiers
Pastry for Pies and Tarts
Patty Shells
Peach Melba
Peanut Butter Cups
Perfect Apple Pie
Pineapple Upside-Down Cake
Pineapple-Macadamia Nut Tart
Press-in-the-Pan Oil Pie Crust
Pumpkin Chocolate Chip Cupcakes
Pumpkin Tart with Carmel-Rum-Raisin Sauce
Raspberry-Cherry Pie
Rhubarb Cream Pie
Rich Tiramisu
Ruby Raspberry Sauce
Rum-Coconut-Key Lime Pie
S'More Snack Cake
Simple Fruit Crisp
Sour Cream Chocolate Frosting
Sour Cream Pound Cake
Sour Cream Raisin Pie
Sponge Cake
Strawberries and Cream Pie
Strawberry Celebration Dessert
Strawberry Shortcake
Streusel-Topped Peach Pie
Sugar-Crusted Lime Cake
Sweet Potato Pie
Sweetened Whipped Cream
Tapioca Pudding
Topsy Turvy Apple Pie
Triple Berry Dessert Topping
Triple Berry Ice Milk
Triple Chocolate Pudding
Triple Chocolate-Raspberry Tart
Tunnel of Fudge Cake
Vanilla Cream Filling
Vanilla Cream Pie
Vanilla Custard Ice Cream
Vanilla Pudding
White Cake
White Chocolate Cheesecake
White Chocolate Sauce
White Chocolate-Cranberry-Pecan Tart
Whole Wheat Apple Ring Cake
Yellow Cake