For quick and easy, this recipe is certainly unchallenged; but it does taste rather like the pudding.

Reviewed On: Feb. 11, 2009

I tried this recipe because it didn't have any extra sugar. I ended up using 6 whole crackers (24 sections) and 6 tbsp. butter (1.5x the recipe) to cover a 10-inch pie pan, and the result was quite buttery and crumbly. Half the crust wanted to stay in the pan, in spite of being greased. More crackers or less butter may help, but I haven't tried that yet.

Reviewed On: Jan. 16, 2009