In a medium-sized mixing bowl, combine the crumbs, sugar and butter or margarine. Press the mixture into the bottom and sides of tart pan.

Blind bake the crust, place in a preheated 375?F oven for 15 minutes, just until set and you smell the cookies toasting. Remove from the oven, cool on a rack, and finish with the filling of your choice.

Chocolate cookie crust: replace the graham crackers with 2 cups of chocolate cookie crumbs- 40 chocolate wafer cookies (one 9 ounce package) will crunch down to 2 cups.Vanilla Wafer crust: replace the graham crackers with equal amount of vanilla wafer cookie crumbs. 71 crackers (8 3/4 ounces) will crunch down to 2 cups of crumbs.Gingersnap crust: replace the graham crackers with 2 cups of crushed gingersnaps. 43 gingersnaps (10 3/4 ounces) will crush down to 2 cups of crumbs.

Note: one-half of this recipe is perfect amount for 6 mini dessert glasses. If using with Key Lime Pie, add some grated lime zest.