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Cinnamon Graham Crust

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“Mom always said make do with what you have, so I did. I was out of regular graham crackers for a crust so I used cinnamon/sugar grahams with my "cheater's cheesecake" (a box of s.f. instant pudding and pie filling cheesecake flavor and a can of Splenda cherry pie filling). This made something that would usually be the norm a bit more special.”
READY IN:
15mins
YIELD:
1 crust
UNITS:
US

Ingredients Nutrition

Directions

  1. Crush the crackers in a zip top baggie with a rolling pin (get your kids in on this while you mix the filling).
  2. The easiest way to mix the crumbs and butter is directly in the bag. Just stream in the butter and knead a bit to combine the two. If you need more butter to moisten the crumbs, add it now. Pour into the pan.
  3. Using a piece of plastic wrap or a flat measuring cup, form the crumbs in the pan.
  4. Bake at 350 degrees for 7-10 minutes if making a non-refrigerated pie. Refrigerate if making a chilled pie.

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