Graham Cracker Pie Crust with Cherry Jubilee Filling

Ingredients

1 1/2 cup gluten-free graham cracker crumbs (recipe for gf graham crackers posted August 17)
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
Pinch of salt
7 tablespoons unsalted butter, melted

1 large box Jello Cook & Serve Pudding, prepared (Check to be sure it is gluten-free, most Jello products are)
1 can Comstock cherry pie filling

Crust
Step 1
Finely crush the gluten-free graham crackers in a food processor or place them in a ziplock bag and roll with a rolling pin.
Step 2
Stir graham cracker crumbs, brown sugar, cinnamon and salt together in a large bowl. Add melted butter and stir with a fork. Mix well.
Step 3
Press mixture into the bottom and up the sides of a 9-inch pie plate. Press hard to compact. You can use a glass to press the bottom but use your fingers to press the sides.
Step 4
To make a no-bake pie: Chill pie crust for at least one hour before filling. Cover if chilling longer.
Step 5
To make a baked graham crust: Preheat oven to 325 degrees F. Bake for 10 minutes, or until it just starts to brown. Cool completely before filling. I used a baked crust for my pie.
Filling
Step 6
While preparing the pudding and pie filling, add a couple of drops of red food dye, the 1/2 teaspoon rum flavoring and a bit of the fruit to the pudding. Mix and cover warm pudding with plastic wrap. Allow to cool to room temperature.
Step 7
Once cool, pour pudding into prepared crust. Refrigerate until you are ready to serve.
Step 8
Just before serving, top the pie with the remainder of the cherries. Makes 1 9-inch pie, about 8 servings.