lemon-ginger ice cream pie

Directions

1. 1

   Lemon-Ginger Ice Cream Pie Crust 9 (2-inch) gingersnap cookies 1/2 cup corn flake crumbs 1/4 cup granulated sugar 2 tablespoons butter or ma

2. 2

   process 20 to 30 seconds or until crumbs are very fine

3. 3

   Reserve 2 teaspoons crumbs for garnish

4. 4

   To remaining crumbs in food processor bowl, add corn flake crumbs, sugar and margarine

5. 5

   With machine running, add water, processing until blended

6. 6

   Press mixture firmly in bottom and up sides of 9-inch pie pan

7. 7

   Set aside

8. 8

   In small bowl, combine pie filling and lemon juice until well blended