I filled in the blanks on the pretzel recipe, I think? If you prefer different proportions, leave a comment for the next person!
From the box of D.W. from Cedar Falls, Iowa.
Pretzel Crust and Chocolate Cookie Crust
Pretzel Crust
2-1/2 cups (4 oz.) salted pretzel sticks
- lightly coat a 9-inch pie plate with nonstick spray.
- Crust: pulse pretzels and sugar in food processor or blender to blend. Add butter and blend. Press on bottom and sides of pie plate. Place in freezer.
Chocolate Cookie Crust
18 chocolate cream Oreo cookies
1/2 stick oleo, melted
Pulse cookies in food processor or blender to make fine crumbs. Add butter and blend. Press on bottom and sides of pie plate. Refrigerate to firm. Spray with Pam on pan.
Yesterdish suggestion: For the pretzel crust, use 3/4 of a stick of butter and 2 teaspoons of sugar.