This was a really great recipe that I used the same day. I made pumpkin pie with the crust, and found it was alot better than the regular graham crust that I was used to making in the past.
Excellent cookie crust for pies, tarts and cheesecakes. I was able to make this gluten-free for a no-bake pie for our Easter Dinner (I did leave the cinnamon out). I will be using this in any recipe that calls for a graham cracker crust. Thanks Sharon for posting this. Made for Zaar Tag 08A.