It's a very simple one and I've never looked up a recipe for it but
I'm sure there are plenty. This is just something I envisioned several
months ago. I'm going to make this today then I'll report back
tomorrow.

I love ginger snaps and I like vanilla pudding.
Rather than make a graham cracker crust like for a cheesecake. I'm
going to crush up enough ginger snaps, mix them with melted butter,
form into a crust in a pie dish then bake it. I *will* look up the
baking time and temperature.

Make and bake the crust, then pour in 2 packages of the Jello Vanilla
pudding. The kind you cook, not the instant kind. Once cooled, put in
fridge overnight.

That taste combo has been haunting me for months so I'll finally make
one today and see if it's really *all that*.

G.

On Sat, 07 Jun 2014 09:58:27 -0400, Gary > wrote:

>It's a very simple one and I've never looked up a recipe for it but
>I'm sure there are plenty. This is just something I envisioned several
>months ago. I'm going to make this today then I'll report back
>tomorrow.
>
>I love ginger snaps and I like vanilla pudding.
>Rather than make a graham cracker crust like for a cheesecake. I'm
>going to crush up enough ginger snaps, mix them with melted butter,
>form into a crust in a pie dish then bake it. I *will* look up the
>baking time and temperature.
>
>Make and bake the crust, then pour in 2 packages of the Jello Vanilla
>pudding. The kind you cook, not the instant kind. Once cooled, put in
>fridge overnight.
>
>That taste combo has been haunting me for months so I'll finally make
>one today and see if it's really *all that*.
>
>G.

You butter with ginger snaps crust sounds wonderful, but your Jello
vanilla pudding filling sounds like a barely adequate shortcut! Why
not make REAL vanilla pudding?

John Kuthe...

On 6/7/2014 8:58 AM, Gary wrote:
> It's a very simple one and I've never looked up a recipe for it but
> I'm sure there are plenty. This is just something I envisioned several
> months ago. I'm going to make this today then I'll report back
> tomorrow.
>
> I love ginger snaps and I like vanilla pudding.
> Rather than make a graham cracker crust like for a cheesecake. I'm
> going to crush up enough ginger snaps, mix them with melted butter,
> form into a crust in a pie dish then bake it. I *will* look up the
> baking time and temperature.
>
> Make and bake the crust, then pour in 2 packages of the Jello Vanilla
> pudding. The kind you cook, not the instant kind. Once cooled, put in
> fridge overnight.
>
> That taste combo has been haunting me for months so I'll finally make
> one today and see if it's really *all that*.
>
> G.
>
I love a ginger snap crust. I sometimes mix in ground pecans.

--



Janet Wilder
Posting from the Netbaby

---
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"Gary" > wrote in message ...
> It's a very simple one and I've never looked up a recipe for it but
> I'm sure there are plenty. This is just something I envisioned several
> months ago. I'm going to make this today then I'll report back
> tomorrow.
>
> I love ginger snaps and I like vanilla pudding.
> Rather than make a graham cracker crust like for a cheesecake. I'm
> going to crush up enough ginger snaps, mix them with melted butter,
> form into a crust in a pie dish then bake it. I *will* look up the
> baking time and temperature.
>
> Make and bake the crust, then pour in 2 packages of the Jello Vanilla
> pudding. The kind you cook, not the instant kind. Once cooled, put in
> fridge overnight.
>
> That taste combo has been haunting me for months so I'll finally make
> one today and see if it's really *all that*.

Mmmm I love ginger snaps!

--
http://www.helpforheroes.org.uk/shop/

John Kuthe wrote:
>
> You butter with ginger snaps crust sounds wonderful, but your Jello
> vanilla pudding filling sounds like a barely adequate shortcut! Why
> not make REAL vanilla pudding?

LOL, John. Don't forget, I've admitted in the past to having major
TIAD. I'm lucky in that respect because I do like almost everything.
For me, the instant jello pudding is just wrong but the old kind that
you cook IS real vanilla pudding to me. If the combo works good
together, I won't have any problem with the pudding part.

Hope you are doing well.

G.

On Sat, 07 Jun 2014 12:49:24 -0400, Gary > wrote:

>John Kuthe wrote:
>>
>> You butter with ginger snaps crust sounds wonderful, but your Jello
>> vanilla pudding filling sounds like a barely adequate shortcut! Why
>> not make REAL vanilla pudding?
>
>LOL, John. Don't forget, I've admitted in the past to having major
>TIAD. I'm lucky in that respect because I do like almost everything.
>For me, the instant jello pudding is just wrong but the old kind that
>you cook IS real vanilla pudding to me. If the combo works good
>together, I won't have any problem with the pudding part.
>
>Hope you are doing well.
>
>G.

It won't be gross, but it could be much better. :-)

John Kuthe...

On Sat, 07 Jun 2014 09:46:27 -0500, John Kuthe >
wrote:

>On Sat, 07 Jun 2014 09:58:27 -0400, Gary > wrote:
>
>>It's a very simple one and I've never looked up a recipe for it but
>>I'm sure there are plenty. This is just something I envisioned several
>>months ago. I'm going to make this today then I'll report back
>>tomorrow.
>>
>>I love ginger snaps and I like vanilla pudding.
>>Rather than make a graham cracker crust like for a cheesecake. I'm
>>going to crush up enough ginger snaps, mix them with melted butter,
>>form into a crust in a pie dish then bake it. I *will* look up the
>>baking time and temperature.
>>
>>Make and bake the crust, then pour in 2 packages of the Jello Vanilla
>>pudding. The kind you cook, not the instant kind. Once cooled, put in
>>fridge overnight.
>>
>>That taste combo has been haunting me for months so I'll finally make
>>one today and see if it's really *all that*.
>>
>>G.
>
>You butter with ginger snaps crust sounds wonderful, but your Jello
>vanilla pudding filling sounds like a barely adequate shortcut! Why
>not make REAL vanilla pudding?
>
>John Kuthe...

If I had an urge for pudding pie I'd definitely use that ginger snap
crust for nesslerode. Was a time not all that long ago every
Greek diner in Brooklyn served nesslerode pie to die for... there are
many versions, even with chocolate... I've eaten them ALL.

"Gary" > wrote in message ...
> It's a very simple one and I've never looked up a recipe for it but
> I'm sure there are plenty. This is just something I envisioned several
> months ago. I'm going to make this today then I'll report back
> tomorrow.
>
> I love ginger snaps and I like vanilla pudding.
> Rather than make a graham cracker crust like for a cheesecake. I'm
> going to crush up enough ginger snaps, mix them with melted butter,
> form into a crust in a pie dish then bake it. I *will* look up the
> baking time and temperature.
>
> Make and bake the crust, then pour in 2 packages of the Jello Vanilla
> pudding. The kind you cook, not the instant kind. Once cooled, put in
> fridge overnight.
>
> That taste combo has been haunting me for months so I'll finally make
> one today and see if it's really *all that*.

You can make pie crusts out of all kinds of cookies. Even Oreos.

On 6/7/2014 11:10 PM, Julie Bove wrote:
>
> "Gary" > wrote in message
> ...
>> It's a very simple one and I've never looked up a recipe for it but
>> I'm sure there are plenty. This is just something I envisioned several
>> months ago. I'm going to make this today then I'll report back
>> tomorrow.
>>
>> I love ginger snaps and I like vanilla pudding.
>> Rather than make a graham cracker crust like for a cheesecake. I'm
>> going to crush up enough ginger snaps, mix them with melted butter,
>> form into a crust in a pie dish then bake it. I *will* look up the
>> baking time and temperature.
>>
>> Make and bake the crust, then pour in 2 packages of the Jello Vanilla
>> pudding. The kind you cook, not the instant kind. Once cooled, put in
>> fridge overnight.
>>
>> That taste combo has been haunting me for months so I'll finally make
>> one today and see if it's really *all that*.
>
> You can make pie crusts out of all kinds of cookies. Even Oreos.

Cookies called Maria, make a tasty pie crust, those are one of my
favorites. They taste good with everything.

http://www.herbolarionavarro.es/gall...galletas-maria

Becca

On Sat, 07 Jun 2014 09:58:27 -0400, Gary > wrote:

> I love ginger snaps and I like vanilla pudding.
> Rather than make a graham cracker crust like for a cheesecake. I'm
> going to crush up enough ginger snaps, mix them with melted butter,
> form into a crust in a pie dish then bake it. I *will* look up the
> baking time and temperature.

I had that very crust idea in my head a couple of months ago. I went
to Trader Joe's, bought their Triple Ginger Snaps (which were new to
me at the time), sampled them when I got home... and I never did make
them into a pie crust. Bought them again and the same thing happened.
Maybe I should switch brands when I think I have a great idea that
involves gingersnaps.

--
All you need is love. But a little chocolate now and then doesn't hurt.

"sf" wrote in message ...

On Sat, 07 Jun 2014 09:58:27 -0400, Gary > wrote:

> I love ginger snaps and I like vanilla pudding.
> Rather than make a graham cracker crust like for a cheesecake. I'm
> going to crush up enough ginger snaps, mix them with melted butter,
> form into a crust in a pie dish then bake it. I *will* look up the
> baking time and temperature.

I had that very crust idea in my head a couple of months ago. I went
to Trader Joe's, bought their Triple Ginger Snaps (which were new to
me at the time), sampled them when I got home... and I never did make
them into a pie crust. Bought them again and the same thing happened.
Maybe I should switch brands when I think I have a great idea that
involves gingersnaps.

--
All you need is love. But a little chocolate now and then doesn't hurt.


I used a ginger snap crust with pumpkin that was very good. This was a
recipe from several years ago which is long gone. The combination is very
good.

Gary wrote:
>
> I love ginger snaps and I like vanilla pudding.
> Rather than make a graham cracker crust like for a cheesecake. I'm
> going to crush up enough ginger snaps, mix them with melted butter,
> form into a crust in a pie dish then bake it. I *will* look up the
> baking time and temperature.
>
> Make and bake the crust, then pour in 2 packages of the Jello Vanilla
> pudding. The kind you cook, not the instant kind. Once cooled, put in
> fridge overnight.
>
> That taste combo has been haunting me for months so I'll finally make
> one today and see if it's really *all that*.

OK...here's a quick update on that, in case you are interested. I did
make it Saturday and tried it on Sunday once completely chilled.

It's a good combo and I can see how that crust would work well
(tastewise) for pumpkin pie too. However, the ginger snaps have a very
dominant taste and are a bit overpowering. Too much of a good thing.

If I ever make this crust again, I'll use 1/2 ginger snaps and 1/2
graham crackers to tone it down a bit. Maybe ever 1/3 ginger snaps to
2/3 graham crackers. You definitely want the taste of them but it's
too strong using them only.

G.

On Tue, 10 Jun 2014 13:17:20 -0400, Gary > wrote:

> If I ever make this crust again, I'll use 1/2 ginger snaps and 1/2
> graham crackers to tone it down a bit. Maybe ever 1/3 ginger snaps to
> 2/3 graham crackers. You definitely want the taste of them but it's
> too strong using them only.

Thanks. You might prefer 'Nilla Wafers over graham crackers if you
mix.

--
All you need is love. But a little chocolate now and then doesn't hurt.

sf wrote:
>
> On Tue, 10 Jun 2014 13:17:20 -0400, Gary > wrote:
>
> > If I ever make this crust again, I'll use 1/2 ginger snaps and 1/2
> > graham crackers to tone it down a bit. Maybe ever 1/3 ginger snaps to
> > 2/3 graham crackers. You definitely want the taste of them but it's
> > too strong using them only.
>
> Thanks. You might prefer 'Nilla Wafers over graham crackers if you
> mix.

Those actually might be bette with my vanilla pie and other things. I
would still throw in a few ginger snaps though. I've made banana
cream pie with those.

G.