1 Review

Wow, this was just great! Made it with low-fat vanilla frozen yogurt and it was delicious and light after a big dinner tonight. I needed 2 3/4 cups of crumbs and had to take out of the oven early, because the crust and crumbs started to burn a bit...10 minutes probably would have been perfect. After they cooled, it was a quick 5 minutes to put together and then into the freezer it went (right before dinner). By the time dinner was over and coffee was brewed, it was just firm enough to eat! It is a little hard to get out of the pan, so I would suggest dipping the bottom of the pan into hot water for a few seconds before cutting. Thanks so much Ginny for another great recipe :)

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Karen=^..^= November 18, 2002
Gingersnap Crumble Ice Cream Tart