So I decided to try a fruit pudding pie with a cracker crust. My crust was made with this Graham Cracker Crust recipe, but instead of graham crackers I used gluten free animal cookies!
The recipe says to use a blender/food processor, however, I do a lot of my cooking later in the day, since the weather has been so hot. So I crushed my animal cookies in a plastic bag by using the back of a fork.
A cup and a half of crushed cookies!
This is mixed with the other ingredient and put in the pie pan.
After baking . . . mine baked for about 12 minutes since I only did the bottom it was thicker.
I mixed up Vanilla instant pudding with whole milk. The box suggested pouring it directly onto the crust before refrigerating, so I did. (forgot to take picture!) After pudding turned solid I added blueberries and cut up strawberries!
Overall : the gluten free cookies do not need even close to that much butter, they just can't absorb all of it. I will definitely make this again, but probably with half the amount of butter. Otherwise, it was delicious and the flavor of the cookies worked wonderfully with it!