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  1. Step 1
    Preheat oven to 350°F.

  2. Step 2
    Blend crushed gingersnap cookies and butter with a fork until combined. Press crumb mixture into the bottom and sides of an 8 x 8 inch baking pan.

  3. Step 3
    Bake for 12-15 minutes or until edges are slightly browned. Let cool.

  4. Step 4
    Whip cream cheese until fluffy. Fold in whipped topping and pie filling. Spread mixture into gingersnap crust.

  5. Step 5
    Chill until ready to serve.

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