| | CHOCOLATE WAFER CRUST |
| 1 1/2 | c | Chocolate wafer crumbs (37 to 39 cookies) |
| 1 | tb | Sugar (up to 2) |
| 1/4 | c | Butter or margarine, at room temperature |
| | VANILLA WAFER CRUST |
| 1 1/2 | c | Vanilla wafer crumbs (37 to 39 cookies) |
| 1 | tb | Sugar (up to 2) |
| 1/4 | c | Butter or margarine, at room temperature |
| | GINGERSNAP CRUST |
| 1 1/4 | c | Gingersnap crumbs |
| 1/3 | c | Butter or margarine, at room temperature |
| | GRAHAM CRACKER CRUST |
| 1 1/4 | c | Graham cracker crumbs (about 20 square crackers) |
| 1/4 | c | Sugar |
| 1/3 | c | Butter or margarine, at room temperature |
| | CHOCOLATE GRAHAM CRUST |
| 1 1/2 | c | Graham cracker crumbs |
| 2 | | Squares (2 ounces) semisweet chocolate, finely grated |
| 1/4 | c | Sugar |
| 1/3 | c | Butter or margarine, at room temperature |
| | TOASTED COCONUT CRUST |
| 1 | c | Flaked or shredded coconut, toasted |
| 1 | c | Vanilla wafer crumbs |
| 2 | tb | Sugar |
| 1/3 | c | Butter or margarine, at room temperature |
| | CRUNCHY NUT CRUST |
| 1 1/2 | c | Ground walnuts, pecans, filberts, or blanched almonds |
| 1/4 | c | Sugar |
| 2 | tb | Butter or margarine, at room temperature |
